Spicy and succulent, this dish features a chili and red wine vinaigrette gravy, plus a 'magic' ingredient, brandy, that really makes the meal.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
319 Calories
Recipe Instructions
Step 1
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.
Step 2
Remove livers to a bowl, and reserve marinade.
Step 3
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.
Ingredients
1 tablespoon brandy
1 tablespoon butter
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1 tablespoon olive oil
2 bay leaves
1 teaspoon ground cumin
1 tablespoon tomato paste
2 cloves garlic, crushed
1 tablespoon Worcestershire sauce
3 tablespoons red wine vinegar
1 medium onion, chopped
2 teaspoons crushed red pepper flakes
1 teaspoon ground coriander
1 pinch salt and freshly ground black pepper to taste
1 pound chicken livers, trimmed and cut into bite-size pieces
