Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, peri-peri chicken livers with sweetcorn and portuguese rolls. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something that I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready chicken livers
- Get prego or peri-peri sauce
- Get red onion finely diced
- Take garlic cloves finely chopped
- Get butter
- Take olive oil
- Take baby spinach roughly torn
- Make ready Salt and pepper
- Make ready fresh Portuguese rolls to serve
- Take halved sweetcorn to serve
- Prepare chili finely chopped
- Make ready chili flakes
- Take 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.
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.
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.
So that’s going to wrap it up with this exceptional food peri-peri chicken livers with sweetcorn and portuguese rolls recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
