Peri Peri Chicken Liver Recipe

INGREDIENTS:

• 1 lb chicken liver, trimmed and cut into bite-size pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• ½ cup chicken stock
• 1 tbsp brandy (optional)
• Marinade
• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1-2 tsp crushed red pepper flakes or to taste
• 2 bay leaves
• Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. Place chicken liver in a large bowl, pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, red pepper flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
2. Drain liver from the marinade and reserve marinade.
3. In a large skillet, heat 1 tablespoon olive oil and butter over medium heat. Add onion; cook for 7 minutes or until browned and soft. Increase heat to medium-high; stir in chicken liver and 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 brandy, if using and heat through.

Source: Salu Salo Recipes