Chicken livers peri-peri


Ingredients 19
Servings 6
Time

Ingredients

  • 500
    g
    chicken livers
  • MARINADE
  • 45
    ml
    wine vinegar
  • 45
    ml
    olive oil
  • 15
    ml
    lemon juice
  • 2
    cloves garlic, crushed
  • 2
    red chillies, seeded and chopped
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • salt and freshly ground black pepper
  • 2
    bay leaves
  • SAUCE
  • 30
    ml
    olive oil
  • 30
    g
    butter or margarine
  • 1
    onion, thinly sliced
  • 15
    ml
    tomato paste
  • 15
    ml
    Worcestershire sauce
  • 125
    ml
    chicken stock
  • 30
    ml
    brandy
 

Method

 
1. Trim chicken livers of any membranes and all discoloured bits. 2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade. 3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes. 4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. 5. Simmer gently for 5 minutes. Pour in brandy, heat through. 6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread.
 

Read more on: poultry
 

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