Chicken livers peri-peri
From capedread 16 years ago
- 130 minutes to make
- Serves 4
you just have to try these, man there good
Ingredients
- 500 g chicken livers shopping list
- marinade shopping list
- 45 ml wine vinegar shopping list
- 45 ml olive oil shopping list
- 15 ml lemon juice shopping list
- 2 cloves garlic, crushed shopping list
- 2 red chillies, seeded and chopped shopping list
- 5 ml ground cumin shopping list
- 5 ml ground coriander shopping list
- salt and freshly ground black pepper shopping list
- 2 bay leaves shopping list
- SAUCE shopping list
- 30 ml olive oil shopping list
- 30 g butter or margarine shopping list
- 1 onion, thinly sliced shopping list
- 15 ml tomato paste shopping list
- 15 ml worcestershire sauce shopping list
- 125 ml chicken stock shopping list
- 30 ml brandy shopping list
How to make it
- Trim chicken livers of any membranes and all discoloured bits.
- Combine all marinateingredients and marinate chicken livers for 2 hours.
- Drain livers and set aside, reserving the marinade.
- Sauce:
- Heat together oil and butter.
- Sauté onion until soft.
- Add chicken livers and cook over high heat for 2 minutes.
- Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade.
- Simmer gently for 5 minutes.
- Pour in brandy, heat through.
- Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread
People Who Like This Dish 4
- Baron Nowhere, Us
- louiser50 Cape Town, ZA
- bobbie91302 Calabasas, CA
- capedread Peterborough. Cambridgeshire, GB
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments