Chicken Livers Peri Peri Recipe

Ingredients
<br>- 1 pound chicken livers, trimmed and cut into bite-size pieces
<br>- 3 tablespoons olive oil
<br>- 3 tablespoons red wine vinegar
<br>- 1 tablespoon fresh lemon juice
<br>- 2 cloves garlic, crushed
<br>- 1 teaspoon ground cumin
<br>- 1 teaspoon ground coriander
<br>- 2 teaspoons crushed red pepper flakes
<br>- 2  bay leaves
<br>- 1 pinch salt and freshly ground black pepper to taste
<br>- 1 tablespoon olive oil
<br>- 1 tablespoon butter
<br>- 1 medium onion, chopped
<br>- 1 tablespoon tomato paste
<br>- 1 tablespoon Worcestershire sauce
<br>- ½ cup chicken stock
<br>- 1 tablespoon brandy
<br><p></p>Directions
<br>step 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.
<br>step 2: Remove livers to a bowl, and reserve marinade.
<br>step 3: 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.
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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
- ½ cup chicken stock
- 1 tablespoon brandy

Directions
step 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.
step 2: Remove livers to a bowl, and reserve marinade.
step 3: 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.

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