Chicken liver with peri-peri sauce is an option for a quick dinner. When you need to prepare dinner quickly, chicken liver is a simple choice. This creamy peri-peri liver recipe cooks fast in one pan, turning a simple ingredient into a hearty meal.
In addition to its convenience, chicken liver is a good source of iron, making it a healthy addition to the menu when you want more than just a quick dish. In this recipe, the liver is cooked with onions, chili, and peri-peri sauce, after which cream is added to create a rich, spicy sauce.
The key is to avoid overcooking the liver. A good sear followed by a short simmer keeps it tender while allowing the sauce time to develop flavor.
Creamy Peri-Peri Liver
Ingredients
- 250 g chicken liver
- ½ tsp Kashmiri masala
- 1 tsp black pepper
- 1 tsp cornstarch
- ¼ tsp turmeric
- ½ cup milk, for soaking
- 2 tbsp oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 tsp ginger and garlic paste
- 1 clove of garlic, minced
- 1 sliced chili
- ¾ cup peri-peri sauce
- ¼ cup cream
- Salt to taste
Instructions
- Soak the chicken liver in milk for 10–30 minutes. Then drain the liquid, rinse, and remove any glands or unnecessary parts. Dry the liver thoroughly.
- Place the liver in a bowl and season with Kashmiri masala, black pepper, salt, cornstarch, and turmeric. Mix until evenly coated.
- Heat the oil in a skillet over medium heat. Add the onion and cook until soft and lightly golden.
- Move the onion to the side of the skillet and add the chicken liver. Fry for 4–5 minutes on each side until browned.
- Add the ginger and garlic paste, minced garlic, and sliced chili. Stir and cook for about a minute.
- Pour in the peri-peri sauce and mix well. Cook for 2 minutes, then reduce the heat and stir in the cream.
- Simmer for another 3–5 minutes until the sauce slightly thickens and the liver is fully cooked.
Why Soak Chicken Liver in Milk?
Briefly soaking the liver in milk is a common preparation method before cooking, which helps to soften its stronger flavor. There is no need to leave the liver in milk for hours; ten to thirty minutes is enough for this recipe. Before seasoning, be sure to drain the liquid and dry the liver so that it can brown properly in the skillet.
How to prevent chicken liver from becoming tough? The biggest mistake is cooking it for too long. Chicken liver is small and cooks quickly, so the initial searing is mainly aimed at giving it color before adding the peri-peri sauce. After adding the sauce, the cooking time must be kept relatively short. Overcooking can make the liver dry and dense instead of tender. Also, avoid overcrowding the skillet during frying; if the liver is packed too tightly, it may release moisture and steam instead of developing a nice golden crust.
