Peri-Peri chicken livers with sweetcorn and Portuguese rolls
Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, peri-peri chicken livers with sweetcorn and portuguese rolls. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something that I have loved my entire life.

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.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Get 500 g chicken livers
  2. Take 1 cup prego or peri-peri sauce
  3. Take 1 red onion finely diced
  4. Get 4 garlic cloves finely chopped
  5. Take 4 tablespoons butter
  6. Make ready 1 tablespoon olive oil
  7. Take 100 g baby spinach roughly torn
  8. Get to taste Salt and pepper
  9. Get 4 fresh Portuguese rolls to serve
  10. Get 4 halved sweetcorn to serve
  11. Take 1 chili finely chopped
  12. Take 1 teaspoon chili flakes
  13. Get 1 tablespoon butter to baste corn with

Taste to see if you would like more peri- peri sauce. Season to taste, add a squeeze of lemon juice and remove from the heat. Serve with warmed Portuguese rolls and a drizzle of the reserved garlic-and- paprika oil. The Peri Peri Chicken Livers & Portuguese Roll.

Instructions to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls:
  1. In a pan, heat the butter and olive oil over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nando's has always been a favourite for Dhakaites whether it is an outing with friends, family or partner. We love the flame grilled chicken, with the Peri Peri sauce and chips on the side with a chilled drink, but there is more to Nando's than flame grilled chicken. Peri Peri Chicken Livers is a traditional South African starter, served in restaurants all over the country, and if you like hot and spicy food, you are going to love this dish. 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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