Recipes: Chicken Liver peri peri

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Kenchic Limited



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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: 3Serve With: rice
Served as: Dinner

Main Ingredient:

  • ChickenIngredients: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 sauce½ cup chicken stock
  • 1 tablespoon brandy

Method

  1. 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.
  2. 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.
  3. 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.

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