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Chicken Livers Peri Peri
From Statesboro Market2Go
<p>This flavorful recipe uses several fresh herbs and vegetables in addition to chicken. Best served on buttered bread. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.thedaleyplate.com (modified slightly) (Entered by Ariana Giddens)
Serves: Not listed
1 tablespoon Butter
1 tablespoon Olive oil
1 Large onion or several smaller ones (finely chopped)
1 tablespoon Fresh garlic (finely minced)
1/2 cup Bell pepper (diced)
About 1 pound Chicken livers (cleaned and excess fat trimmed off)
1 teaspoon Salt
1 teaspoon Pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons Tomato paste
1 1/2 teaspoons Cumin
1 1/2 teaspoons Smoked paprika
1 teaspoon Peri-peri chili powder
OR Fresh peri peri chilis (chopped)
1 tablespoon Fresh oregano leaves
2 or 3 Bay leaves
1/4 cup Lemon juice
1/2 to 3/4 cup Heavy cream
1 or 2 tablespoons Brandy
Bread (for serving)
Butter (for serving)
Step by Step Instructions
- Heat the butter and oil in a skillet (over medium heat), and saute the onions for 3 minutes. Add the garlic and chicken livers.
- Saute the mixture until the livers have browned. Then add the bell pepper and sprinkle in the salt and pepper.
- Stir the mixture and add the tomato paste, Worcestershire sauce, various seasonings, oregano, bay leaves and lemon juice. Cook the mixture for 2 minutes, then add the heavy cream and let it simmer for 5 to 10 minutes.
- Pour the brandy into the pan and sprinkle parsley over the mixture. Serve on buttered bread
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