Chicken Livers Peri Peri
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
- 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.
- Remove livers to a bowl, and reserve marinade.
- 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.
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