Recipe of Homemade Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Peri-Peri chicken livers with sweetcorn and Portuguese rolls.

You can cook Peri-Peri chicken livers with sweetcorn and Portuguese rolls using 13 ingredients and 5 steps. Here is how you achieve it.

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

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

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..