1 lb chicken liver, trimmed and cut into bite-size pieces
1 tbsp olive oil
1 tbsp butter
1 medium onion, chopped
1 tbsp tomato paste
1 tbsp Worcestershire sauce
½ cup chicken stock
1 tbsp brandy (optional)
Marinade
3 tbsp olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp crushed red pepper flakes or to taste
2 bay leaves
Sea salt and freshly ground black pepper to taste
Instructions
Place chicken liver in a large bowl, pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, red pepper flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
Drain liver from the marinade and reserve marinade.
In a large skillet, heat 1 tablespoon olive oil and butter over medium heat. Add onion; cook for 7 minutes or until browned and soft. Increase heat to medium-high; stir in chicken liver and cook for 2 minutes, being careful not to overcook the liver. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, if using and heat through.