How To Make Nandos Chicken Livers

peri-peri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can be lower in calories and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

chicken livers

🥗Healthier: tofu

💰Cheaper: ground turkey

Ground turkey is a leaner, more affordable protein alternative.

Prepare the chicken livers by cutting out any gristle and sinew with a sharp knife, then slice them into chunks.

In a bowl, combine 1 tablespoon of flour with 1 teaspoon of oregano, 0.5 tablespoon of smoked paprika, 0.25 teaspoon of ground cumin, and 0.25 teaspoon each of onion powder, garlic powder, and ground white pepper. Adjust chili powder to taste, using up to 1 tablespoon if desired.

Mix the spices and flour together until well combined.

Grate the rind of the lemon, avoiding the white part, and set aside.

Heat oil in a pan until hot, then add the prepared chicken livers without stirring too much to allow them to develop a crust.

After a few minutes, turn the livers to brown them evenly.

Squeeze in the juice of the lemon and begin to build the gravy by adding water gradually, stirring to combine with the flour coating until satisfied with the thickness of the gravy.

Serve the chicken livers with the gravy, ideally with mashed potatoes and garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary