Chicken Livers Peri Peri

Recipe View In a large bowl, combine the chicken livers with 3 tablespoons of olive oil, red wine vinegar, and lemon juice. Add the crushed garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Mix well to ensure all livers are coated in the marinade. (Prep time: 5 minutes)

Recipe View Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours, allowing the flavors to meld and the livers to tenderize. (Marinating time: 60-120 minutes)

Recipe View Remove the livers from the marinade, transferring them to a separate bowl. Reserve the marinade for later use. (Prep time: 5 minutes)

Recipe View In a large skillet, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent. (Cook time: 7 minutes)

Recipe View Increase the heat to medium-high and add the chicken livers to the skillet. Cook for just 2 minutes, stirring occasionally, being careful not to overcook them. Overcooked livers can become tough. (Cook time: 2 minutes)

Recipe View Stir in the chicken stock, tomato paste, Worcestershire sauce, and the reserved marinade. Bring to a gentle simmer. (Prep time: 2 minutes)

Recipe View Allow the mixture to simmer for 5 minutes, allowing the sauce to thicken slightly and the flavors to meld together beautifully. (Cook time: 5 minutes)

Recipe View Pour in the brandy and cook until heated through, about 1 minute. The brandy adds a wonderful depth of flavor to the dish. (Cook time: 1 minute)

Recipe View Serve immediately, garnished with fresh parsley (optional). This dish is best enjoyed hot with toasted bread or fresh bread rolls, perfect for soaking up the delicious gravy.