Portuguese Chicken Livers

Portuguese Chicken Livers

My Dad’s side of the family originate from Madeira and I’m so excited because Gemma and I are heading there for a few nights at the end of the month.  So, I booked a tour guide to take us around and when he asked me what I wanted to see the only answer I had for him was food!!  I don’t care how-when-where I just want to learn as much as I possibly can about the food side of my heritage and to get creating amazing recipes that my family have cooked for generations.  I do actually have a stunning roast pork recipe that has been passed down through the family, and is always served at Christmas.  Christmas would just not be Christmas without it!  I’ll have to share it sometime in the near future.

These chicken livers are not a family recipe, but I’ve been making them for years and have just refined the recipe through trial and error, which I guess is where all good recipes come from, right?  They are simple and easy and ideal served over a salad, lettuce cups or if you dare on bread. 

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Portuguese Chicken Livers
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Yield: 4

Portuguese Chicken Livers


  • 500g Free Range Chicken Livers
  • 1/2 onion chopped
  • 3 Tbsp coconut oil
  • 1 large garlic clove - crushed
  • 1 tsp pink salt/rock salt
  • 1 tsp chili flakes
  • 1 large lemon


  1. Rinse the chicken livers then dry them off with paper towel, remove any white connective membrane and chop them up into bite sized pieces.
  2. Heat a medium sized frying pan to a high temperature and add the coconut oil to melt.
  3. Add the onion and cook until they start to turn golden, then add the garlic, salt and chili and when the clear coconut oil turns to a beautiful orange colour it means the spices are activated and ready for the livers.
  4. Add the livers (be careful they can pop and almost explode if wet so do make sure they are dried properly and you are wearing an apron) - the oil and pan are very hot!
  5. Leave them for about two minutes then move them around the pan they will start to brown and caramelise, once they look brown squeeze in the lemon juice.
  6. The liquid in the pan will look rather watery and murky, just keep cooking and stirring the livers until it reduces and thickens to a delicious gravy consistency - about 8 minutes in total.


The secret to this recipe to watch the juices, when they reach a colour and thickness of a gorgeous gravy then they are ready - just use your intuition

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