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Ingredients
| chicken liver: 1 lb |
| olive oil: 1 Tbl |
| red wine vinegar: 1 Tbl |
| lemon juice: 1 tsp |
| garlic: 2 cloves |
| ground cumin: 1 oz |
| ground coriander: 1 oz |
| red pepper flakes: 1 pinch |
| bay leaf: 2 |
| salt: 1 dash |
| olive oil: 1 tsp |
| unsalted butter: 1 Tbl |
| onions (chopped): 1/4 cup |
| canned tomato paste: 1 oz |
| worcestershire sauce: 1 oz |
| chicken stock: 1/2 cup |
| brandy (Cognac): 1 tsp |
Chicken Livers Peri Peri
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.