Spiced Chicken Livers Peru-Style Recipe
The Spiced Chicken Livers Peru-Style is a yummy and spicy chicken liver preparation that will definitely be a winner at the next party you host. I served the Spiced Chicken Livers Peru-Style dish last week for my friends and they loved it. Don’t miss this superb Spiced Chicken Livers Peru-Style recipe.
Ingredients
| Chicken livers | 500 Gram | |
| MARINADE | ||
| Wine vinegar | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| 1 small, dried red chili, seeded and finely chopped | ||
| Powdered cumin | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | To Taste | |
| Ground coriander | 1 Teaspoon | |
| 1/4 cup reserved marinade | ||
| Tomato Paste | 1 Tablespoon (SAUCE) | |
| Oil | 1 Tablespoon (SAUCE) | |
| Worcestershire sauce | 2 Teaspoon (SAUCE) | |
Directions
Pick over chicken livers, removing any membranes or discolored bits, and cut each in half.
Combine marinade ingredients in a glass or pottery bowl, add livers, cover and chill for 2-3 hours.
Remove livers, reserving marinade, and thread 4-5 pieces on small, presoaked bamboo skewers.
Mix 1/4 cup of marinade with other sauce ingredients.
Grill livers under a hot grill for 5-6 minutes, turning often and brushing with the sauce.
They should be crusty brown outside and still a little pink inside.
Serves 4.
Combine marinade ingredients in a glass or pottery bowl, add livers, cover and chill for 2-3 hours.
Remove livers, reserving marinade, and thread 4-5 pieces on small, presoaked bamboo skewers.
Mix 1/4 cup of marinade with other sauce ingredients.
Grill livers under a hot grill for 5-6 minutes, turning often and brushing with the sauce.
They should be crusty brown outside and still a little pink inside.
Serves 4.
Chef
