35 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 8
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

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Ingredients

Directions

  • 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.

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  • 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. 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.

Nutrition Facts

319.14 calories; 20.26 g protein; 6.59 g carbohydrates; 22.47 g fat; 399.3 mg cholesterol; 264.8 mg sodium.Full Nutrition


Reviews (27)

Read All Reviews

Most helpful positive review

04/06/2005
Excellent chicken liver recipe! Everyone loved it thank you for sharing!
(12)

Most helpful critical review

06/04/2010
I was so excited to try this...... we were very disappointed. Not what we had hoped for.
(4)
35 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 8
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
04/06/2005
Excellent chicken liver recipe! Everyone loved it thank you for sharing!
(12)
02/23/2010
I followed the recipe exactly and the livers turned out quite tasty. I did find it a little too sour though; I will tweek it a bit next time.
(9)
09/03/2009
im a big fan of liver and this recipe is excellent! ive made it a dozen times and cant ever get enough of it. great succes with friends - even got my boyfriend loving this dish even though he doesnt normally like livers - he now asks me to 'cook up those livers'!
(8)
03/13/2012
Wonderful. I gave it a 3 for three reasons. I had to adjust the lemon and red wine vinegar according to my taste. Second I didn't have brandy. Third I added about 2 tablespoons of tomato juice to cut down the acidity and to improve the consistency. However that being done if you are South African and don't have Peri-Peri sauce try this recipe. It will remind you of sitting outside at Sunnyside Hotel listening to music and enjoying true SA Peri-Peri chicken livers.
(6)
08/07/2008
Good but not great. I love chicken livers and we usually eat them floured and fried with gravy (healthy!) or fried with onions similar to this recipe. However I'm not sure the work even though it was minimal was worth the difference. My wife ate it but didn't really care for it. I'll stick to my other methods. I did make a couple of changes. No peppers or brandy. Other than that right by the book. When I look at the photo that was shown though my Peri Peri looked nothing like that. I've uploaded a photo for comparison.
(6)
11/03/2007
This recipe was absolutely delicious. I bought veal liver and had no clue how to prepare it. This recipe was my solution. I had no worcestershire sauce red wine vinegar or brandy so used red wine and balsamic vinegar instead. The balsamico was a nice touch and made up for the missing worce sauce. During dinner we put on our top 10 list of tasty dishes. Thanks for sharing!
(5)
02/24/2008
Interesting flavor but I felt the vinegar overpowered the dish. If made again I will cut back quite a bit on the vinegar.
(5)
08/10/2007
I used lime instead of lemon. I would have liked it spicier but it was very flavorful. Marinating livers made them very soft. I will make this again.
(4)
06/04/2010
I was so excited to try this...... we were very disappointed. Not what we had hoped for.
(4)