Peri Peri Chicken Livers

• 500 g chicken livers
• MARINADE
• 45 ml wine vinegar
• 45 ml olive oil
• 15 ml lemon juice
• 2 cloves garlic, crushed
• 2 red chillies, seeded and chopped
• 5 ml ground cumin
• 5 ml ground coriander
• salt and freshly ground black pepper
• 2 bay leaves
• SAUCE
• 30 ml olive oil
• 30 g butter or margarine
• 1 onion, thinly sliced
• 15 ml tomato paste
• 15 ml Worcestershire sauce
• 125 ml chicken stock
• 125 ml whipping cream
• 30 ml brandy

1. 1. Trim chicken livers of any membranes and all discoloured bits.
2. 2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade.
3. 3. To make sauce: Heat together oil and butter. Saute onion until soft. Add chicken livers and cook over high heat for 2 minutes.
4. 4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. 5. Simmer gently for 5 minutes. Pour in brandy and cream, heat through.
5. 6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread

marinade, wine vinegar, olive oil, lemon juice, garlic, red chillies, ground cumin, ground coriander, salt, bay leaves, olive oil, butter, onion, tomato, worcestershire sauce, chicken, whipping cream, brandy

Taken from www.epicurious.com/recipes/member/views/peri-peri-chicken-livers-1272257 (may not work)