Recipe Details
Ingredients
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1poundchicken livers, trimmed and cut into bite-sized pieces
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4tablespoonsolive oil, divided
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3tablespoonsred wine vinegar
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1tablespoonfresh lemon juice
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2clovesgarlic, crushed
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2teaspoonscrushed red pepper flakes
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1teaspoonground cumin
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1teaspoonground coriander
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2bay leaves
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salt and freshly ground black pepper to taste
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1tablespoonbutter
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1mediumonion, chopped
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½cupchicken stock
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1tablespoontomato paste
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1tablespoonWorcestershire sauce
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1tablespoonbrandy
Cooking Directions
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Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
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Remove livers to a second bowl; reserve marinade.
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Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
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Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories380 | |
| % Daily Value * | |
| Total Fat 25g |
31% |
| Saturated Fat 6g |
31% |
| Cholesterol 647mg |
216% |
| Sodium 273mg |
12% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 1g |
4% |
| Total Sugars 3g |
|
| Protein 29g |
59% |
| Vitamin C 37mg |
41% |
| Calcium 40mg |
3% |
| Iron 14mg |
80% |
| Potassium 494mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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