Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, peri-peri chicken livers with sweetcorn and portuguese rolls. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have 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:
- Prepare 500 g chicken livers
- Prepare 1 cup prego or peri-peri sauce
- Take 1 red onion finely diced
- Make ready 4 garlic cloves finely chopped
- Prepare 4 tablespoons butter
- Get 1 tablespoon olive oil
- Get 100 g baby spinach roughly torn
- Make ready to taste Salt and pepper
- Prepare 4 fresh Portuguese rolls to serve
- Prepare 4 halved sweetcorn to serve
- Make ready 1 chili finely chopped
- Get 1 teaspoon chili flakes
- Make ready 1 tablespoon butter to baste corn with
Add the chicken livers and cover with a lid. Saute the chopped onion and crushed garlic in olive oil in a large pan. Add all ingredients except the wine & chicken livers. Add Chicken livers and fry over medium heat until browned.
Steps to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
- In a pan, heat the butter and olive oil over medium heat.
- 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.
- 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.
- 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.
- 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.
Add all ingredients except the wine & chicken livers. Add Chicken livers and fry over medium heat until browned. Add the white wine and simmer on gentle heat until done. It is served in a soup bowl, accompanied by a crusty Portuguese roll. The chicken livers are swimming in a mouthwatering sea of tomatoes and onion sauce, liberally flavoured with peri peri chili.
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