Peri Peri Chicken Livers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon cayenne pepper, or to taste
- 1/2 pound chicken livers, rinsed and trimmed
- salt and ground black pepper to taste
- 1 tablespoon brandy
- Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
- Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.
olive oil, onion, cayenne pepper, chicken livers, salt, brandy
Taken from www.allrecipes.com/recipe/223546/peri-peri-chicken-livers/ (may not work)