Jax’s Spicy Chicken Livers

Recipe courtesy of Jacqueline Twa

Here is my chicken liver recipe. I swear if you don’t tell your family what it is beforehand they will instantly become liver people! Put this bubbling dish in front of them with a crusty bun or a great piece of garlic bread and watch them sop up the spicy vinegary gravy and rave about the spicy after burn.

If you can tolerate the occasional bit of liver (like pâté on a cracker at Christmas) you will really like this recipe. If you like liver you will LOVE this recipe. If you love liver well that’s just plain odd.

Put a full pound of chicken livers into a large Ziplock bag. The pieces need to be bite sized, so I use scissors to cut them up.

In the bag add three tablespoons each of olive oil and red wine vinegar. Add a tablespoon of fresh lemon juice and two toes of crushed garlic. Put in two good teaspoons of chili flakes. Add two bay leaves and a teaspoon each of cumin and coriander. Add a pinch of salt and five big lusty grinds of pepper.

Seal the bag and squish the contents to mix well. Place in the fridge for a couple of hours.

Drain off the marinade into a bowl, and reserve.

Heat a tablespoon each of olive oil and butter in a large skillet.

Add a chopped medium onion and cook until soft. Increase the heat and add the livers and cook for a couple of minutes. DO NOT OVERCOOK! Add a tablespoon each of tomato paste, red wine vinegar and Worcestershire, a half cup of chicken stock, and the left over marinade and simmer for about five minutes.  Add in a generous splash (about two tablespoons) of good brandy and a nub of butter, stir and serve on a beautiful shallow serving dish. Serve with a peppery arugula salad and a really crusty fresh bun to suck up the spicy gravy. Sit back and prepare for compliments!