This can be two recipes in one. Either a lavish chicken liver meal served on a bed of pasta or a rich decadent chicken liver pate. Once you try this you'll not be disappointed again and your guests will ask for this easy recipe.
2 tablespoons fresh oregano, thyme or other fresh herbs
400g chicken livers (cleaned), sliced into even strips
2 tablespoons sweet chilli sauce
good splash of brandy (around 2-3 tablespoons or to taste)
1/4 cup cream
1/2 teaspoon salt
black pepper, to taste
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Directions Preparation:15min › Ready in:15min
Melt butter in frying pan or wok.
Add garlic, herbs and chicken livers and sauté until livers are no longer pink, around 5-10 minutes.
Add sweet chilli sauce and simmer for couple of minutes. Add brandy and simmer for another couple of minutes.
Add the 1/4 cup of cream and stir until mixture thickens. Season with salt and pepper. I do a quick taste test to check seasoning is right plus it is hard to resist the smell of it anyway. At the end of this stage you can serve this as an entree or main dish on rice or pasta.
To proceed to making pate: while still warm put into blender and blend until smooth. Refrigerate to cool and if left overnight this will enhance flavours even more.
I'm not a big fan of parsley so I generally substitute with other fresh herbs and often use both thyme and oregano and sometimes basil.
I found this recipe stashed away in my recipe box. I'd had it for quite afew years before trying it out last year at Christmas. Since then family are always asking for me to take along to every event we have and we never get sick of it. By sheer chance I found during the recipe you could stop prior to the final step and make it into a delicious chicken liver meal. Well, the hubby actually found that out as he was taste testing for me and suggested we have it as a meal the following night. Please enjoy and post your review. - 01 Dec 2014