Peri-Peri chicken livers with sweetcorn and Portuguese rolls
Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, peri-peri chicken livers with sweetcorn and portuguese rolls. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook peri-peri chicken livers with sweetcorn and portuguese rolls using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
  1. Take 500 g chicken livers
  2. Make ready 1 cup prego or peri-peri sauce
  3. Take 1 red onion finely diced
  4. Get 4 garlic cloves finely chopped
  5. Prepare 4 tablespoons butter
  6. Take 1 tablespoon olive oil
  7. Get 100 g baby spinach roughly torn
  8. Prepare to taste Salt and pepper
  9. Get 4 fresh Portuguese rolls to serve
  10. Make ready 4 halved sweetcorn to serve
  11. Get 1 chili finely chopped
  12. Prepare 1 teaspoon chili flakes
  13. Get 1 tablespoon butter to baste corn with
Steps to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
  1. In a pan, heat the butter and olive oil over medium heat.
  2. Add the chopped onions and garlic to the pan, along with the chopped chili and chili flakes, then cook until soft and slightly caramelized. Take care to not burn the garlic as this gives your dish a strong bitter taste.
  3. Add the chicken livers to the pan and cook for 2 minutes covered with a lid. Lift the lid and turn the livers over and cook for 3 minutes.
  4. Add the prego or peri-peri sauce and cook for a further 5 minutes. Add the roughly torn spinach and let wilt for a few seconds until incorporated. Set aside.
  5. Boil or steam the sweetcorn(Mielies) in water for about 10-15 minutes on a high heat. Drain and baste with butter and season with salt. Serve with the chicken livers with the fresh Portuguese rolls.

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