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  • 6 Tbsp Olive oil
  • 2 Tbsp Butter
  • 500g Chicken livers
  • 1 Cup (250ml) Nando’s PERi-PERi sauce
  • 8 Baby marrows, sliced into ½ cm thick strips
  • 500g Cooked Tagliatelle pasta
  • 3 tsp Roughly chopped parsley
  • 50g Parmesan

Cooking Instructions

1 Heat 5 Tbsp olive oil or butter over a medium heat. Add the chicken livers and sauté for 4 minutes.
2 Add the Nando’s PERi-PERi sauce to the chicken livers and allow to cook for another 2 minutes then remove from the heat.
3 Coat the baby marrow strips in 1 Tbsp olive oil and cook on a hot griddle pan until charred lines have formed on the strips.
4 Toss the chicken livers and baby marrow through the cooked pasta, garnish with chopped parsley and freshly grated Parmesan and enjoy.