Directions:
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.34 Kcal (1768 kJ) | ||
| Calories from fat | 288.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.06g | 49% | |
|---|---|---|---|
| Cholesterol | 451.83mg | 151% | |
| Sodium | 552.75mg | 23% | |
| Potassium | 288.9mg | 6% | |
| Total Carbs | 14.4g | 5% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 16.35g | 33% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 11mg | 61% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 192.65 Kcal (807 kJ) | ||
| Calories from fat | 131.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.62g | 49% | |
|---|---|---|---|
| Cholesterol | 206.1mg | 151% | |
| Sodium | 252.14mg | 23% | |
| Potassium | 131.78mg | 6% | |
| Total Carbs | 6.57g | 5% | |
| Sugars | 1.29g | 11% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 7.46g | 33% | |
| Vitamin C | 9mg | 33% | |
| Iron | 5mg | 61% | |
| Calcium | 16.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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