Chicken Livers Peri Peri

    Chicken Livers Peri Peri

    16saves
    30min


    34 people made this

    About this recipe: This is a spicy but succulent dish of chicken livers with a chilli and vinaigrette sauce. It contains brandy as the magic ingredient. It is great for a starter or main. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

    Ingredients
    Serves: 4 

    • 450g chicken livers, trimmed and cut into bite-size pieces
    • 3 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 2 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons crushed red chilli flakes
    • 2 bay leaves
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 medium onion, chopped
    • 1 tablespoon tomato puree
    • 1 tablespoon Worcestershire sauce
    • 125ml chicken stock
    • 1 tablespoon brandy

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar and lemon juice; season with garlic, cumin, coriander, chilli flakes, bay leaves, salt and pepper. Stir together, and refrigerate for 1 to 2 hours.
    2. Remove livers to a bowl, and reserve marinade.
    3. Heat 1 tablespoon olive oil and butter in a large frying pan 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 puree, Worcestershire sauce, chicken stock and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate