INGREDIENTS:
- 1 lb chicken liver, trimmed and cut into bite-size pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ cup chicken stock
- 1 tbsp brandy (optional)
- Marinade
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tsp crushed red pepper flakes or to taste
- 2 bay leaves
- Sea salt and freshly ground black pepper to taste
INSTRUCTIONS:
- Place chicken liver in a large bowl, pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, red pepper flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Drain liver from the marinade and reserve marinade.
- In a large skillet, heat 1 tablespoon olive oil and butter over medium heat. Add onion; cook for 7 minutes or until browned and soft. Increase heat to medium-high; stir in chicken liver and cook for 2 minutes, being careful not to overcook the liver. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, if using and heat through.
