Creamy Peri-Peri Chicken Liver Pasta

Many people are terrified of the concept of eating liver. I understand that it is different from your average drumstick and the consistency can take some getting used to, but chicken livers, cooked well, are truly just delicious.

For this recipe you will need:

  • 500 grams fresh chicken livers, rinsed, sinew removed and halved.
  • 250ml cream (or Orly Whip for the non-dairy alternative)
  • 1 large brown onion, chopped
  • 2 large, ripe tomatoes, chopped
  • 2 teaspoons tomato paste
  • 3 cloves crushed garlic
  • 1cm crushed ginger
  • 1 heaped teaspoon paprika
  • 30ml/1 shot brandy (optional)
  • Olive oil
  • Salt, pepper and cayenne pepper to taste
  • Spring onion to garnish
  • 300 grams spaghetti or penne (or your favourite pasta)


  1. Rinse the livers under cold water and remove the sinews which join the two halves.
  2. Season with crushed salt and pepper and set aside
  3. In a pan, fry off your garlic and ginger and tomato paste for 20 seconds before adding your paprika and cayenne pepper and the onions which you fry till golden..
  4. Into this mixture add your livers and chopped tomatoes.
  5. Do not over stir the mixture as you do not want to break up the livers, but keep your eye on the pan as you don’t want them to stick.
  6. Once the livers have started to brown, add a shot of brandy.
  7. The alcohol in the brandy must cook out for 30 seconds before you add your fresh cream.
  8. Turn the heat down to low and allow the livers to simmer slowly. Ideally, livers should be served pink in the middle so cooking time shouldn’t be more than ten minutes.
  9. Just before serving add a handful of chopped spring onion
  10. Place a generous serving of livers and gravy on your perfectly cooked pasta of choice (penne works brilliantly) and top with another sprinkle of spring onion.


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    • Actually… don’t worry… it’s a very average recipe & not worth repeating – and it’s nowhere near peri-peri either…

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