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

Hoping to dine 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 page is going to help you with useful ways 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 benefit from reading it, now let's go back to peri-peri chicken livers with sweetcorn and portuguese rolls recipe. You can cook peri-peri chicken livers with sweetcorn and portuguese rolls using 13 ingredients and 5 steps. Here is how you do that.

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

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

After readying the ingridients, now you are ready to make your 5-star Peri-Peri chicken livers with sweetcorn and Portuguese rolls by following the instructions below:

  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..

Hope you don't mind me adding a little something to your recipe? 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. Remove from heat and serve hot with Portuguese bread or dinner rolls. Depending on the livers and the type of sauce used the colour of.

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

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step by step to make Peri-Peri chicken livers with sweetcorn and Portuguese rolls

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