Ingredients
- lb chicken livers, trimmed and cut
- tbsp olive oil, divided
- tbsp red wine vinegar
- tbsp lemon juice
- cloves garlic, crushed
- tsp ground cumin
- tsp ground coriander
- tsp crushed red pepper flakes
- bay leaves
- salt and pepper to taste
- tbsp butter
- medium onion, chopped
- tbsp tomato paste
- tbsp Worcestershire sauce
- /2 cup chicken stock
- tbsp brandy
Instructions
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Step 1
First, prep the livers by trimming any connective tissue and cutting them into bite-sized pieces. In a mixing bowl, whisk together 3 tablespoons olive oil, red wine vinegar, lemon juice, garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Add the livers and toss to coat. Cover and refrigerate for 1–2 hours. When ready to cook, remove the livers and reserve the marinade. Heat the remaining olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 7 minutes. Increase heat to medium-high, then add the livers. Cook for just 2 minutes, stirring—they should be browned outside but still pink inside. Stir in the tomato paste, Worcestershire sauce, chicken stock, and reserved marinade. Simmer gently for 5 minutes to cook through and thicken the sauce. Pour in the brandy, stir, and heat through for a minute. I like to serve this over cauliflower rice or with a crisp salad.