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

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. 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.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Peri-Peri chicken livers with sweetcorn and Portuguese rolls recipes below.

The prep time is relatively short and the oven does much of the work. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread! You can have Peri-Peri chicken livers with sweetcorn and Portuguese rolls using 13 ingredients and 5 steps.

Peri-Peri chicken livers with sweetcorn and Portuguese rolls Ingredients

1. Prepare 500 g of chicken livers.
2. Prepare 1 cup of prego or peri-peri sauce.
3. You need 1 of red onion finely diced.
4. You need 4 of garlic cloves finely chopped.
5. Prepare 4 tablespoons of butter.
6. Prepare 1 tablespoon of olive oil.
7. You need 100 g of baby spinach roughly torn.
8. You need to taste of Salt and pepper.
9. You need 4 of fresh Portuguese rolls to serve.
10. You need 4 of halved sweetcorn to serve.
11. You need 1 of chili finely chopped.
12. Prepare 1 teaspoon of chili flakes.
13. You need 1 tablespoon of 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!!! The first time I tasted peri peri chilli chicken livers was at Nandos at the Inorbit Mall, Mumbai a few years ago. Since I was not so fond of livers I ordered the spiced rice and the husband ordered the chicken livers in a thick spicy sauce accompanied by Portuguese bread.

Peri-Peri chicken livers with sweetcorn and Portuguese rolls instructions

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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I believe you can make great and tasty Peri-Peri chicken livers with sweetcorn and Portuguese rolls recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!