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Chicken Livers Peri Peri

Chicken Livers Peri Peri

Name: Chicken Livers Peri Peri
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4 servings
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 eaches 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

Rating: 4.38 stars

40 Ratings
32 Reviews
5 Photos

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!

By FAIRDINKUM

Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

2 hrs

total:

2 hrs 30 mins

Servings:

Yield:

4 servings

Nutrition Info

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.

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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.

Nutrition Facts

Per Serving:

319.1 calories; 20.3 g protein; 6.6 g carbohydrates; 399.3 mg cholesterol; 264.8 mg sodium. Full Nutrition

Reviews (32)

Most helpful positive review

MARITAMIT

04/06/2005

Excellent chicken liver recipe! Everyone loved it thank you for sharing! Read More

Helpful

(12)

Most helpful critical review

kkimmel507@gmail.com

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. Read More

Helpful

(7)

40 Ratings

5 star values: 26
4 star values: 8
3 star values: 3
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MARITAMIT

04/06/2005

Excellent chicken liver recipe! Everyone loved it thank you for sharing! Read More

Helpful

(12)

MARITAMIT

04/06/2005

Excellent chicken liver recipe! Everyone loved it thank you for sharing! Read More

Helpful

(12)

Mei

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. Read More

Helpful

(9)

LBB

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'! Read More

Helpful

(8)

kkimmel507@gmail.com

03/13/2012

Helpful

(7)

Jerry White

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. Read More

Helpful

(6)

Maksim's mom & dad

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. Read More

Helpful

(6)

spanferkel

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! Read More

Helpful

(5)

Lois

06/04/2010

I was so excited to try this...... we were very disappointed. Not what we had hoped for. Read More

Helpful

(5)

kuratenko

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. Read More

Helpful

(4)

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Nutritional Information

Chicken Livers Peri Peri

Servings Per Recipe: 4
Calories: 319.1

% Daily Value *

protein: 41 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 35 %

saturated fat: 28 %

cholesterol: 133 %

vitamin a iu: 267 %

niacin equivalents: 114 %

vitamin b6: 67 %

vitamin c: 45 %

folate: 169 %

calcium: 4 %

iron: 63 %

magnesium: 11 %

potassium: 12 %

sodium: 11 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.