Nando’s has been part of my life for as long as I can remember. My parents new the one of the guys who founded it and I have seen their menu grow and shrink and change and adapt. I tried almost everything on their menu and I still crave the ice cream dessert they had back in the 90’s.

Still to this day it features in my take away list and as a healthier ulternative to most it is a choice on days I just can’t be bothered.

One menu item that I have enjoyed for years, and still struggle to walk out of a shop without ordering is their Chicken Livers. I love chicken livers in most ways but the Peri Peri is my favourite way.

I have trying to perfect a home made version for a while and finally found a recipe that works.

I was sent a box full of delicious jams and sauces from Chef’ Ease, which included a resealable tomato paste. Clean, no added sugar, no starches or horrid preservatives and I can use as much as I need without wasting?!?! Winning on all levels. Together with the livers, the paste _made_ the dish and is now a permanent pantry staple

Spicey chicken livers

If you enjoy chicken livers and hot stuff you will love this creamy version
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Bistro
Servings 4 people
Calories 333 kcal


  • 500 g chicken livers
  • 1 cup buttermilk or kefir
  • 4 tbs tomato paste I used Chef’ Ease
  • 1 tbs apple cider vinegar
  • 4 tbs water
  • 2-4 cloves of garlic crushed
  • 1 tbs honey or brown sugar
  • 1 fresh chilli chopped (or 2 tsp cayene or chilli flakes)
  • 1 onion diced.
  • Oil for frying
  • salt and pepper to taste
  • Optional: Cream


  • Clean the chicken livers and put them in the buttermilk.
  • Mix together all the other ingredients, except the onions and oil
  • Both the above steps can be done the night before or 30 minutes before cooking.
  • Remove the chicken livers from the buttermilk and rince. Pat dry
  • In a large pan, on a medium hear, fry the onions until translucent.
  • Add the chicken livers and sear until browned on all sides
  • Pour the sauce over the chicken livers, adding a bit more water if needed and cook until the sauce thickens around the liver. Take off the heat.
  • If you choose to use cream, this is where you add it.
  • I served mine on shredded cabbage but can be served with what ever your choice of side.

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