Peri-peri chicken livers with ciabatta toast

April 18, 2017 (Last Updated: November 14, 2018)
Peri-peri chicken livers with ciabatta toast

We loved using Peppadew’s classic Mild and Hot Piquanté Pepper relishes to create this
peri-peri chicken livers with ciabatta toast recipe – choose your favourite relish, depending on your preference for spicy food.

Peri-peri chicken livers with ciabatta toast

Serves: 4
Cooking Time: 45 mins


  • olive oil, to fry
  • knob butter
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • leaves of 3 sprigs rosemary, finely chopped
  • 125ml (½ cup) dry white wine
  • 2 x 400g tins chopped tomatoes
  • 15ml (1 tbsp) chicken stock granules
  • 125ml (½ cup) boiling water
  • 200ml mild/hot relish
  • 5ml (1 tsp) cayenne pepper (or to taste)
  • 2 x 250g tubs fresh, free-range chicken livers, rinsed (available at
  • 45ml (3 tbsp) fresh cream
  • handful thyme leaves
  • salt and freshly ground black pepper, to taste
  • chargrilled ciabatta slices, to serve
  • chopped fresh flat-leaf parsley, to garnish



Place a glug olive oil and a knob butter in a large pot over low heat. Gently sauté the onion with the garlic and rosemary until the onion is soft and translucent, about 10 minutes.


Add the wine and increase the heat to high. Allow the wine to reduce until barely any liquid remains, about 5 – 10 minutes. Add the tinned tomatoes, stock granules, boiling water, relish and cayenne pepper, and simmer over low heat, 30 minutes, stirring occasionally to prevent burning.


While the sauce simmers, heat a drizzle olive oil in a non-stick frying pan over medium-high heat and, in batches, fry the chicken livers, 2 – 3 minutes per side. Set aside until needed.


Stir the fresh cream and thyme leaves into the sauce. Taste and season accordingly, adding a little more cayenne pepper for heat, if desired. Stir the chicken livers through the sauce just before serving, and serve with the ciabatta toast and flat-leaf parsley.

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