Chicken Livers Peri Peri

    (33)
    30 min

    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!


    40 people made this

    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.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (25)

    by
    10

    Excellent chicken liver recipe! Everyone loved it, thank you for sharing!  -  06 Apr 2005  (Review from Allrecipes US | Canada)

    by
    7

    I followed the recipe exactly and the livers turned out quite tasty. I did find it a little too sour though; I will tweek it a bit next time.  -  23 Feb 2010  (Review from Allrecipes US | Canada)

    by
    7

    im a big fan of liver and this recipe is excellent! ive made it a dozen times and cant ever get enough of it. great succes with friends - even got my boyfriend loving this dish even though he doesnt normally like livers - he now asks me to 'cook up those livers'!  -  03 Sep 2009  (Review from Allrecipes US | Canada)

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