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Spicy Chicken Livers

Spicy Chicken Livers


500 g Elgin Free Range chicken livers

30 ml olive oil

30 g butter

I onion, peeled, halved and thinly sliced

2 garlic cloves, crushed

2 red chillies, seeded and chopped

5 ml ground cumin

5 ml ground coriander

5 ml paprika

salt and freshly ground black pepper

1T tomato paste

2T brandy

1T Worcestershire sauce

1T red wine vinegar

½ cup chicken stock

½ cup cream

fresh Italian parsley to serve



Clean and trim your livers and cut into 2 cm pieces

Heat olive oil and butter in a large frying pan and sauté the onions until soft

Always season your onions with a pinch of salt

Add the garlic and sauté for another minute or so

Add your spices – red chilies, cumin, coriander and paprika and cook through for a minute

Add your tomato paste and cook for another minute.

Add your livers and cook them over a high heat for about 2 minutes.

Once they are cooked through, add the brandy and let this reduce off slightly. Then add the Worchester sauce, chicken stock, red wine vinegar and cream and let this gently simmer for 5 minutes. Check your seasoning for salt and pepper. You don’t want to boil the livers so make sure this is a gently heat. Finish off your livers with some fresh roughly chopped Italian parsley and serve with crusty bread.

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