Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar and lemon juice. Season with garlic, cumin, coriander, chilli flakes, bay leaves, salt and pepper. Stir together and refrigerate for 1 to 2 hours.
Remove livers to a bowl and reserve marinade.
Heat remaining olive oil and butter in a large frypan over medium heat. Stir in onion and cook until tender, about 7 minutes.
Increase heat to medium-high stir in chicken livers and 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 the brandy, and heat through.
I just make it... And it's really delicious.. I was all day through different recipies and I am happy I found this one. I have add some ginger and green onions.. Taste is soft spicy and amazing,, - 16 Aug 2012