Chicken Livers Peri Peri
Description
These chicken livers feature a chili and red wine vinaigrette gravy, plus a magic ingredient, brandy, that makes this savory meal spicy and succulent.
Ingredients
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1 pound chicken livers, trimmed and cut into bite-size pieces
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3 tablespoons olive oil
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3 tablespoons red wine vinegar
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1 tablespoon fresh lemon juice
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2 cloves garlic, crushed
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2 teaspoons crushed red pepper flakes
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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2 bay leaves
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1 pinch salt and freshly ground black pepper to taste
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1 tablespoon butter
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1 medium onion, chopped
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1/2 cup chicken stock
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1 tablespoon tomato paste
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1 tablespoon Worcestershire sauce
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1 tablespoon brandy
Directions
1
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.
2
Remove livers to a second bowl; reserve marinade.
3
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.
4
Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.