adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Livers Peri Peri
Chicken Livers Peri Peri
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Chicken livers in chili-red wine vinaigrette gravy with a spicy, succulent kick from brandy.
Ingredients:
  • 1 pound 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
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 medium onion, chopped
  • 0.5 cup chicken stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brandy
Instructions:
  • In a large bowl, combine chicken livers with 3 tablespoons of olive oil, vinegar, lemon juice, garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Mix well and refrigerate for 1 to 2 hours.
  • Transfer the livers to a separate bowl and set aside the marinade for later use.
  • In a large skillet over medium heat, heat 1 tablespoon of olive oil and butter. Cook and stir the onion until tender for about 7 minutes in the hot oil and butter mixture. Then, increase heat to medium-high and add chicken livers, cooking for 2 minutes, being careful not to overcook them.
  • Combine chicken stock, tomato paste, Worcestershire sauce, and reserved marinade in the pot. Let it gently simmer for 5 minutes. Finish by adding brandy and heat through.

Similar Recipes