Easiest Way to Prepare Favorite Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, peri-peri chicken livers with sweetcorn and portuguese rolls. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Peri-Peri chicken livers with sweetcorn and Portuguese rolls is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Peri-Peri chicken livers with sweetcorn and Portuguese rolls is something which I’ve loved my whole life.

To get started with this particular recipe, we must 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:

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. Get 4 tablespoons butter
6. Get 1 tablespoon olive oil
7. Make ready 100 g baby spinach roughly torn
8. Take to taste Salt and pepper
9. Take 4 fresh Portuguese rolls to serve
10. Take 4 halved sweetcorn to serve
11. Take 1 chili finely chopped
12. Take 1 teaspoon chili flakes
13. Prepare 1 tablespoon butter to baste corn with

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.

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