Low-Carb Chicken Livers Peri Peri

Low-Carb Chicken Livers Peri-Peri

Chicken livers Peri-Peri, for South Africans, is perceived as a traditional Portuguese dish, but I recently found out that Peri Peri is actually from Mozambique. Just sit on that for a while. It took me a few minutes too.

Here is a video of me making it the way I learned to do it at Chippies Prego. Chippies is a Portuguese takeout in the leafy suburb of Rondebosch, in Cape Town, South Africa. I worked there as a cashier for a few years when I was in high school.

For those of you who know the place, this is my tribute. OK, so the sauce is different, but the method of grilling the livers and deglasing them with the sauce – I owe that to them 100%

Here is an excerpt from our latest episode of Real Time where I show you how I make them.

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Low-Carb Chicken Livers Peri-Peri


1 tbsp butter (for frying)
1 large onion (sliced)
4 cloves garlic (roughly chopped)
2 whole red chillis (deseeded and chopped)
125 ml white wine
1 cup tomato puree
30 ml lemon juice (juice of one lemon)
250 g chicken livers
1 tbsp coconut oil (for frying)
1 handful fresh basil (chopped)
1 dash sea salt
1 crack black pepper


Make the sauce first by sautéing the onions in butter on a low heat until the onions are soft, sweet and golden brown. Add the garlic and chilli and sauté until fragrant, then add the wine and reduce it by half. Then, add the tomato purée and the lemon juice and simmer for a minute. Season the sauce to taste with salt and pepper and set aside
Clean the livers of their gallbladders (the green bit that looks like a dill pickle) and then cut them into bite-size pieces
Pat each liver dry with paper towel. This helps prevent the livers from boiling in their own juices. Now, season them with salt and pepper
Get a large heavy-based frying pan smoking hot, then add in a tiny bit of coconut oil
Drop the livers in and spread them quickly so there are none sitting on top of each other. It will be hot, so be careful
Turn each piece using a fork or lifter but DO NOT stir them. You want to keep them as still as possible in the pan so they get great colour and do not leach their juices
When they are nice and brown on each side, pour the sauce back into the pan and simmer for a minute or two
Season with salt and pepper and add the fresh basil. Check the seasoning one last time and serve immediately

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