Chicken Livers Peri Peri

Name: Chicken Livers Peri Peri
Prep time: 15 min
Cook time: 15 min
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; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons crushed red pepper flakes; 2 bay leaves; 1 pinch salt and freshly ground black pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, chopped; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1/2 cup chicken stock; 1 tablespoon brandy

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 4 servings 👁️ 4 views

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entrée or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 319

% Daily Value*

Total Fat 22.5g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 265mg 12%

Total Carbohydrate 6.6g 2%

Dietary Fiber 1.4g 5%

Total Sugars 2.4g

Protein 20.3g 41%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper.

Stir together, and refrigerate for 1 to 2 hours.

Remove livers to a bowl, and reserve marinade.

Heat 1 tablespoon olive oil and butter in a large skillet over medium heat.

Stir in onion, and cook until tender, about 7 minutes.

Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers.

Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade.

Simmer gently for 5 minutes.

Pour in brandy, and heat through.