Chicken Liver Peri Peri
Prep Time: 15 min
Cook Time: 15 min
Serve: 3 people
INGREDIENTS
This recipe originates from South Africa.Its the ultimate quick and easy meal or snack. Chicken liver are cheap and super nutritious and they taste damn good!
700 gms
Kenchic Chicken Liver
2
cloves garlic, crushed
2
bay leaves
1
tablespoon brandy
3
tablespoons olive oil
1
tablespoon fresh lemon juice
2
teaspoons crushed red pepper flakes
1
pinch salt and freshly ground black pepper to taste
3
tablespoons red wine vinegar
1
teaspoon ground coriander
1
tablespoon olive oil
1
medium onion, chopped
1
teaspoon ground cumin
1
tablespoon Worcestershire sauce
1
tablespoon butter
1
tablespoon tomato paste
½
cup chicken stock
Method
- Place chicken liver 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 liver 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 liver; cook for 2 minutes, being careful not to overcook the liver. 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.
