Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit though, I dated two blokes in my life that wouldn’t touch them – until they tried mine. I don’t want to blow smoke up my own ass, but the one was completely converted, and I am married to the other one who puts in formal requests for me to make this dish. I think it’s the texture of the livers that bother people, so I get them browned first, then remove them from the pan, only to add them later after the sauce has thickened and reduced so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron.
For those that love Nando’s® (er, who doesn’t?), they sell a killer hot sauce which is my go-to for this recipe (#DirtyKeto) and is available at most supermarkets in the UK. Add a dollop of sour cream, garnish with parsley and tuck into your bowl with a spoon – nothing else needed. If you are cooking for more people, double up the recipe using the plugin feature and increase your cooking time to reduce the sauce. In fact, I suggest you make a double batch anyway because its simply glorious the next day after all those flavours settle in and get to know each other. At 12g carbs per serving, you may want to tuck into this after a fast or save it as a weekend treat.
A spicy, comforting bowl of chicken livers, cooked in a tomato-based sauce with the essential flavour of Nando’s® Peri-Peri hot sauce. Coming in at 12g carbs per bowl - it can be enjoyed as is, or served with Cauliflower Rice or Cauliflower Mash, if your macros allow it...
Drain the chicken livers in a colander to remove excess liquid from the packaging. Trim excess sinew, then chop into 2cm / 1-inch pieces. (The weight indicated in the ingredients list should be your yield after trimming.)
Heat one tablespoon coconut oil in a large pan over high heat and brown the chicken livers until caramelised and only slightly pink on the inside (test one piece to check), this takes approximately 1-2 minutes. Remove the livers from the pan with a slotted spoon and set aside.
Add the remaining coconut oil to the same pan and gently cook the yellow peppers over low heat to soften. Once softened, add the mushrooms and jalapenos and cook for an additional 2-3 minutes, increasing the heat to allow the mushrooms to caramelise. Stir continuously to avoid the mixture catching.
Add the chopped tomatoes add the Nando’s® Peri-Peri hot sauce, and reduce the heat to low, simmering gently for 5-7 minutes until the sauce is starting to reduce.
Return the chicken livers to the pan and continue to cook, stirring regularly for another 5-7 minutes until the livers have completely cooked through and the sauce has thickened completely. Stir in the sweetener, followed by three-quarters of the sour cream.
Stir to warm the sour cream through, then remove the pan from the heat. Season the mixture with salt and freshly ground black pepper, then divide between 2 bowls. Add a dollop of the remaining sour cream on each and scatter over plenty of chopped parsley.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 428Kcal / 1791kJ
Fat 33g of which saturates 24g Carbohydrates 12g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 9.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 12g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in the sour cream)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.