Keto Peri Peri Chicken Livers
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
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…
  • CourseMain Dish
Servings Prep Time
3people 10minutes
Cook Time
25minutes
Servings Prep Time
3people 10minutes
Cook Time
25minutes
Ingredients
  • 300g chicken livers
  • 1 1/2TB coconut oil
  • 1/2 yellow peppercore removed and chopped small
  • 150g mushroomsquartered
  • 20g pickled Jalapenofinely chopped
  • 1/2tin chopped / crushed tomatoes
  • 65g Nando’s® Peri-Peri Hot Sauce
  • 1/4tsp Swerve® sweetenerconfectioners
  • 65g sour cream
  • salt and freshly ground black pepper
  • flat leaf parsleyfinely chopped
Instructions
  1. Drain the chicken livers in a colander to remove excess liquid from the packaging. Chop into 2cm / 1-inch pieces.
  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. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it – please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) 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.

 

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)

Keto Peri Peri Chicken Livers

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.