Chicken Liver peri peri

This recipe originates from South Africa.Its the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious and they taste damn good.

Prep: 15min(s)

Cook: 15min(s)

Serves: 3

Serve With: rice

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

  • 700gms Kenchic chicken liver
  • 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
  • ½ cup chicken stock
  • 1 tablespoon brandy

Method

  • 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 the brandy, and heat through.