Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Savory Chicken Livers with Sweet Peppers and Onions
Chicken Livers with Bacon
Bacon Chicken Livers
Ritzy Chicken Livers
Chicken Livers Fandango
MORE
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Thigh
Citrus Skillet Chicken & Rice (Video)
Cutting Up a Whole Chicken
Chicken & Broccoli Alfredo (Video)
Deviled Chicken (Video)
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Lunch Box: Chicken Pops
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Related Collections
Chicken Recipes
Meat and Poultry
Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Allrecipes Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chicken Livers Peri Peri
SUBMITTED BY:
FAIRDINKUM
PHOTO BY:
Jerry White
"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!"
RECIPE RATING:
Read Reviews
(8)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
2 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 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
1/2 cup chicken stock
1 tablespoon brandy
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
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.
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 6, 2005 by MARITAMIT
X
Full Review
MARITAMIT
Apr. 6, 2005
Excellent chicken liver recipe! Everyone loved it, thank you for sharing!
Was this review helpful?
[
YES
]
6 users found this review helpful
Excellent chicken liver recipe! Everyone loved it, thank you for sharing!
MORE
MORE
Reviewed on Nov. 3, 2007 by
spanferkel
X
Full Review
spanferkel
Nov. 3, 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!
Was this review helpful?
[
YES
]
1 user found this review helpful
This recipe was absolutely delicious. I bought veal liver and had no clue how to prepare it....
MORE
MORE
Reviewed on Aug. 10, 2007 by
kuratenko
X
Full Review
kuratenko
Aug. 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.
Was this review helpful?
[
YES
]
1 user found this review helpful
I used lime instead of lemon. I would have liked it spicier but it was very flavorful....
MORE
MORE
Reviewed on Jul. 22, 2006 by
kage-jd
X
Full Review
kage-jd
Jul. 22, 2006
Wow, what a great, easy and fun to make recipie. I was givin a pound of chicken livers and wasn't to sure what to do with them. Outside the obvious bacon wrapped version. Mmmmmmmm...... just like like the submitter stated great with bread to soak up with. The only thing I did different was the heat. It is a meal that screams "Give me hot Sauce!". A meal that has Manly Man in mind. I didn't have any Brandy but substituted Burgandy.
Was this review helpful?
[
YES
]
1 user found this review helpful
Wow, what a great, easy and fun to make recipie. I was givin a pound of chicken livers and...
MORE
MORE
Reviewed on Aug. 7, 2008 by Jerry White
X
Full Review
Jerry White
Aug. 7, 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.
Was this review helpful?
[
YES
]
0 users found this review helpful
Good but not great. I love chicken livers and we usually eat them floured and fried with gravy...
MORE
MORE
Reviewed on Feb. 24, 2008 by
Maksim's mom & dad
X
Full Review
Maksim's mom & dad
Feb. 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.
Was this review helpful?
[
YES
]
0 users found this review helpful
Interesting flavor, but I felt the vinegar overpowered the dish. If made again, I will cut...
MORE
MORE
Reviewed on Oct. 22, 2007 by
JaneArt
X
Full Review
JaneArt
Oct. 22, 2007
The sauce was very good! I was given some chicken livers and did not know what to do with them. However, I discovered that even though I liked the flavors of the dish - I don't like chicken liver at all. I bet that the same sauce and treatment would be yummy on chicken breast, though!
Was this review helpful?
[
YES
]
0 users found this review helpful
The sauce was very good! I was given some chicken livers and did not know what to do with...
MORE
MORE
Reviewed on Feb. 20, 2006 by isema
X
Full Review
isema
Feb. 20, 2006
We just avoided the hot stuff but still delicious.
Was this review helpful?
[
YES
]
0 users found this review helpful
We just avoided the hot stuff but still delicious.
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»
Chicken Livers Peri Peri
Quick Links:
RECIPE BOX
|
SHOPPING LIST
Top Searches
cookies
chicken
sugar cookies
chili
fudge
meatloaf
pork chops
slow cooker
turkey
banana bread
chocolate chip cookies