Chicken Livers Peri Peri

Name: Chicken Livers Peri Peri
Total time: 90
Yield: 4
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; 2 bay leaves; 1 pinch salt and freshly ground black pepper to taste; 1 tablespoon butter; 1 medium onion, chopped; 0.5 cup chicken stock; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 tablespoon brandy

Recipe by FAIRDINKUM from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

•

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

•

2 bay leaves
•

1 pinch salt and freshly ground black pepper to taste
•

1 tablespoon butter
•

1 medium onion, chopped
•

0.5 cup chicken stock
•

1 tablespoon tomato paste
•

1 tablespoon Worcestershire sauce
•

1 tablespoon brandy

Instructions

Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
Remove livers to a second bowl; reserve marinade.
Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.