Name: Chicken livers peri-peri
Yield: 6 servings
Cuisine: Boil
Ingredients: 500.00 g chicken livers; 45.00 ml vinegar wine; 45.00 ml fresh chillies 573; 15.00 ml lemon juice; 2.00 garlic cloves, crushed; 2.00 red chilli deseeded and chopped; 5.00 ml cumin ground; 5.00 ml coriander ground; sea salt and freshly ground black pepper; 2.00 bay leaves; 30.00 ml fresh chillies 573; 30.00 g butter or margerine; 1.00 onion thinly sliced; 15.00 ml tomato paste; 15.00 ml Worcestershire sauce; 125.00 ml stock chicken; 30.00 ml brandy

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Ingredients (17)

500.00 g

chicken livers

MARINADE

45.00 ml	vinegar — wine
45.00 ml	fresh chillies — 573
15.00 ml	lemon juice
2.00	garlic — cloves, crushed
2.00	red chilli — deseeded and chopped
5.00 ml	cumin — ground
5.00 ml	coriander — ground
	sea salt and freshly ground black pepper
2.00	bay leaves

SAUCE

30.00 ml	fresh chillies — 573
30.00 g	butter — or margerine
1.00	onion — thinly sliced
15.00 ml	tomato paste
15.00 ml	Worcestershire sauce
125.00 ml	stock — chicken
30.00 ml	brandy

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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.