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Best Advice to Preparing Perfect Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Hoping to eat Peri-Peri chicken livers with sweetcorn and Portuguese rolls a top restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful procedures on preparing a Peri-Peri chicken livers with sweetcorn and Portuguese rolls like a famous chef made.

Peri-Peri chicken livers with sweetcorn and Portuguese rolls

We hope you got insight from reading it, now let's go back to peri-peri chicken livers with sweetcorn and portuguese rolls recipe. To cook peri-peri chicken livers with sweetcorn and portuguese rolls you only need 13 ingredients and 5 steps. Here is how you cook that.

To make an extraordinary Peri-Peri chicken livers with sweetcorn and Portuguese rolls, here are the components needed:

  1. Take 500 g of chicken livers.
  2. Use 1 cup of prego or peri-peri sauce.
  3. Use 1 of red onion finely diced.
  4. Use 4 of garlic cloves finely chopped.
  5. Use 4 tablespoons of butter.
  6. Take 1 tablespoon of olive oil.
  7. You need 100 g of baby spinach roughly torn.
  8. Take to taste of Salt and pepper.
  9. Take 4 of fresh Portuguese rolls to serve.
  10. Provide 4 of halved sweetcorn to serve.
  11. Prepare 1 of chili finely chopped.
  12. Prepare 1 teaspoon of chili flakes.
  13. Provide 1 tablespoon of butter to baste corn with.

After readying the components, now you are good to cook your 5-star Peri-Peri chicken livers with sweetcorn and Portuguese rolls by following the guidances on this section:

  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..

Add the white wine and simmer on gentle heat until done. 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. Instead of a breadroll, you could serve this dish with slices of Irish seeded bread. This is a spicy but succulent dish of chicken livers with a Peri Peri sauce.

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

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