Recipe of Ultimate Peri-Peri chicken livers with sweetcorn and Portuguese rolls
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We hope you got benefit from reading it, now let's go back to peri-peri chicken livers with sweetcorn and portuguese rolls recipe. You can cook peri-peri chicken livers with sweetcorn and portuguese rolls using 13 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
- You need 500 g of chicken livers.
- You need 1 cup of prego or peri-peri sauce.
- Get 1 of red onion finely diced.
- Get 4 of garlic cloves finely chopped.
- Prepare 4 tablespoons of butter.
- Prepare 1 tablespoon of olive oil.
- Get 100 g of baby spinach roughly torn.
- You need to taste of Salt and pepper.
- Prepare 4 of fresh Portuguese rolls to serve.
- Prepare 4 of halved sweetcorn to serve.
- Provide 1 of chili finely chopped.
- You need 1 teaspoon of chili flakes.
- Prepare 1 tablespoon of butter to baste corn with.
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..
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