The best delicious Chicken Liver And Red Pepper Spiedini recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Liver And Red Pepper Spiedini recipe today!
Hello my friends, this Chicken Liver And Red Pepper Spiedini recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Liver And Red Pepper Spiedini is amazingly delicious, and addictive, everyone will be asking for more Chicken Liver And Red Pepper Spiedini.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Liver And Red Pepper Spiedini.
Ready to make this Chicken Liver And Red Pepper Spiedini Recipe? Let’s do it!
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1/2 c Olive oil
2 tb Chopped fresh rosemary or 1
-tablespoon
; dried
2 tb Minced fresh garlic
2 tb White wine vinegar
1 tb Minced lemon peel; (yellow
-part only)
12 Chicken livers; (about 1
-pound),
; trimmed, halved
32 Red bell pepper squares;
-(from about 2 bell
; peppers) (1
; 1/2-inch)
8 Bamboo skewers; soaked in
-water 30
; minutes
4 Pieces French bread
-baguette; halved lengthwise
; (6-inch)
Fresh rosemary sprigs
Whisk first 5 ingredients in medium bowl to blend; season dressing to
taste with salt and pepper. Transfer half of dressing to small bowl
and reserve. Add chicken livers and pepper squares to dressing in
medium bowl. Toss to coat well. Marinate 1 hour at room temperature.
(Can be prepared 1 day ahead. Cover liver mixture and reserved
dressing separately and refrigerate.)
Preheat oven to 400F. Alternate 4 pepper squares and 3 liver pieces
on each skewer. Arrange on large baking sheet. Place bread, cut side
up, on same sheet. Brush bread with some reserved dressing. Bake
skewers and bread 6 minutes. Turn skewers over and bake skewers and
bread until livers are brown and just cooked through, about 8 minutes
longer.
Place 1 toast on each plate. Place 1 skewer atop each toast. Brush
lightly with remaining reserved dressing. Garnish with fresh
rosemary, if desired.
Serves 8.
Yields
1 servings
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