Chicken livers in balsamic marinade
Lovely served as an appetiser to share with pre-dinner drinks. This dish can be made well in advance. It can be eaten straight away, but it tastes better if you leave to marinade for a few hours to overnight. Smooth Pinot Noir is the drink of my choice with this.
Ingredients
- 150 g Chicken livers
- ½ Red Capsicum
- ½ Yellow capsicum
- 1 Tbsp olive oil
- Balsamic marinade
- 4 Tbsp Balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 2 tsp brown sugar
- ½ tsp salt
- Black Pepper
Instructions
- Clean chicken livers and cut into bite size pieces. Slice capsicums in strips.
- Heat olive oil in a frying pan over medium heat. When hot, add chicken livers and capsicums. Sauté until the colour of the livers change.
- Put a lid on and let it steam with their own juices for 5 minutes or until the livers are cooked through.
- Meanwhile, mix all ingredients of the balsamic marinade.
- Add cooked livers and capsicums in balsamic marinade while hot.
- Serve at room temperature or chilled.
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