Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, peri-peri chicken livers with sweetcorn and portuguese rolls. One of my favorites. For mine, I will 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. Add the garlic and cook until just golden, then add the chillies and smoked Cook's note: Nothing beats the comfort of a crusty, buttered Portuguese roll topped with hot- from-the-pan peri-peri chicken livers.
Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something which I’ve loved my entire life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
- Make ready 500 g chicken livers
- Make ready 1 cup prego or peri-peri sauce
- Prepare 1 red onion finely diced
- Take 4 garlic cloves finely chopped
- Prepare 4 tablespoons butter
- Get 1 tablespoon olive oil
- Make ready 100 g baby spinach roughly torn
- Take to taste Salt and pepper
- Prepare 4 fresh Portuguese rolls to serve
- Prepare 4 halved sweetcorn to serve
- Get 1 chili finely chopped
- Get 1 teaspoon chili flakes
- Make ready 1 tablespoon butter to baste corn with
African Peri-Peri sauce made with bird's eye chillies, garlic, vinegar and herbs is an intensely flavorful sauce. Peri-Peri Chicken Liver Bread Bowl Spicy Sheet Pan Boeri Pizza Pap Balls in a Creamy Peri-Peri Sauce 😱 OMG - next-level DELICIOUS!!! A whole butterflied Peri-Peri chicken breast served on garlic bread and topped with our crunchy house-made coleslaw. The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago.
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.
Since I was not so fond of livers I. Remove from heat and serve hot with Portuguese bread or dinner rolls. Depending on the livers and the type of sauce used the colour of. Peri Peri Sauce should be garlicy, spicy, lemony, tangy and utterly addictive. This bright, fresh, fully-flavoured version hits all the right notes.
So that is going to wrap it up with this exceptional food peri-peri chicken livers with sweetcorn and portuguese rolls recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
