Print Recipe Print Recipe
This must be one of the simplest and easiest recipes for chicken livers ever! It takes literally a few minutes to cook and the side dishes require hardly any work: crusty bread and a leafy avocado salad. You can serve this as a starter, light meal or as a main course. And as usual, you control the heat! Enjoy!

Chili Chicken Livers


  • olive oil
  • butter
  • 1 small white onion, thinly sliced
  • 45 ml chopped spring onions
  • 1 – 3 red chilies, ribbed, seeded and finely sliced or 5 - 30 ml dried red chili flakes (or to taste)
  • 500 g chicken livers, thoroughly cleaned and trimmed
  • 5 ml cayenne pepper or peri peri powder (or to taste)
  • salt and freshly-milled black pepper
  • 125 ml Mrs Ball’s Chutney
  • lemon or lime juice to taste (about 15 ml)
  • coriander or parsley leaves, coarsely chopped

Chef's hint: Our best tip for juicy livers is to cook them on high heat just until they’re browned and crisp on the outside and slightly pink inside. It may not be your taste, but you will be rewarded with delicious livers.


In a large frying pan, heat a little oil and an equal amount of butter then add the onion. Sauté until translucent then add the spring onions and sauté until golden. Stir in the chilies and fry for a few seconds, just until aromatic. Transfer the mixture to a small dish and wipe out the pan.

Add some more oil and butter to the pan and heat until smoking hot. Add the livers and the cayenne pepper or peri peri powder and cook until the livers are nicely browned.

Return the onion and chili mixture to the pan and season to taste. Add the chutney and lemon or lime juice and cook until the sauce has become sticky and the livers done to your liking.

Remove the pan from the heat, stir in the coriander or parsley leaves and serve at once with buttered crusty seeded bread or a French loaf and a rocket and avocado salad.

Serves 4 – 6