Low-carb Peri-Peri Chicken Livers

Low carb Peri Peri Chicken Livers
Low carb Peri Peri Chicken Livers
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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.

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 12g
(9.5%); Fat 33g (68.9%); Protein 24g (21.6%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Low carb Peri-Peri Chicken Livers
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...
Keto Peri Peri Chicken Livers
Votes: 5
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 300 g chicken livers
  • 1 1/2 TB coconut oil
  • 1/2 yellow pepper core removed and chopped small
  • 150 g mushrooms quartered
  • 20 g pickled Jalapeno finely chopped
  • 1/2 tin chopped / crushed tomatoes
  • 65 g Nando’s® Peri-Peri Hot Sauce
  • 1/4 tsp Swerve® sweetener confectioners
  • 65 g sour cream
  • salt and freshly ground black pepper
  • flat leaf parsley finely chopped
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 300 g chicken livers
  • 1 1/2 TB coconut oil
  • 1/2 yellow pepper core removed and chopped small
  • 150 g mushrooms quartered
  • 20 g pickled Jalapeno finely chopped
  • 1/2 tin chopped / crushed tomatoes
  • 65 g Nando’s® Peri-Peri Hot Sauce
  • 1/4 tsp Swerve® sweetener confectioners
  • 65 g sour cream
  • salt and freshly ground black pepper
  • flat leaf parsley finely chopped
Keto Peri Peri Chicken Livers
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

NOTE: Livers are dirt-cheap, so this really is a cost-effective meal. I often make this dish ahead of time, up until just before the step where I add the sweetener and the sour cream. To serve, I simply reheat the mixture on the stove top and add the sweetener and the sour cream before serving.


Keto Peri Peri Chicken Livers
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Macro Details per serving
9.5%      Carbs
21.6%    Protein
68.9%    Fat

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
Fibre                               2.5g
Protein                           24g

*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.

Allergens
Milk
Eggs (may be found in the sour cream)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done 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.

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