Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, peri-peri chicken livers with sweetcorn and portuguese rolls. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. African Peri-Peri sauce made with bird's eye chillies, garlic, vinegar and herbs is an intensely flavorful sauce.
Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook peri-peri chicken livers with sweetcorn and portuguese rolls using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
- Make ready 500 g chicken livers
- Take 1 cup prego or peri-peri sauce
- Prepare 1 red onion finely diced
- Take 4 garlic cloves finely chopped
- Make ready 4 tablespoons butter
- Make ready 1 tablespoon olive oil
- Take 100 g baby spinach roughly torn
- Make ready to taste Salt and pepper
- Take 4 fresh Portuguese rolls to serve
- Get 4 halved sweetcorn to serve
- Get 1 chili finely chopped
- Make ready 1 teaspoon chili flakes
- Make ready 1 tablespoon butter to baste corn with
Peri-Peri chicken livers with sweetcorn and Portuguese rolls. Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. African Peri-Peri sauce made with bird's eye chillies, garlic, vinegar and herbs is an intensely flavorful sauce.
Instructions 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.
The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago. Since I was not so fond of livers I ordered the spiced rice and the husband ordered the chicken livers in a thick spicy sauce accompanied by Portuguese bread. A whole butterflied Peri-Peri chicken breast served on garlic bread and topped with our crunchy house-made coleslaw. Peri Peri sauce is made of chili (I like my sauce quite spicy, so I use Thai bird chili), olive oil, garlic, lemon (juice and zest), smoked paprika, dried oregano and bay leaf. We have first tried Peri Peri chicken sauce at a Nando's restaurant in Australia, many years ago and it was like love at first sight.
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