Chicken livers peri-peri
1. Trim the chicken livers of any membrane and all discoloured bits.
2. To make the marinade: Combine all the ingredients and marinade the chicken livers for 2 hours. Drain and set aside, reserving the marinade.
3. To make the sauce: Heat together olive oil and butter. Saute the onions until soft. Add the chicken livers and cook over high heat for 2 minutes.
4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade.
5.Simmer gently for ? minutes. Pour in the brandy and heat through.
6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 217 | ||
Calories from Fat: 108 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 299.5mg | 92 % | |
Sodium 607.2mg | 21 % | |
Potassium 452.1mg | 12 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 8.2g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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