Chicken Livers Peri Peri

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 319 Calories

Ingredients

• 1 tablespoon brandy
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil
• 1 tablespoon olive oil
• 2 bay leaves
• ½ cup chicken stock
• 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

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.