Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Name: How to cook Peri-Peri chicken livers with sweetcorn and Portuguese rolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Dominique Solomon

Peri-Peri chicken livers with sweetcorn and Portuguese rolls

This recipe is a national favourite, so much so that you can find this dish on plenty of menus in local restaurants. This recipe is inspired by one that was recreated on the local show Afternoon Express, done by Chef Clement Pedro.

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

500 g

chicken livers

1 cup

prego or peri-peri sauce

red onion finely diced

garlic cloves finely chopped

4 tablespoons

butter

1 tablespoon

olive oil

100 g

baby spinach roughly torn

to taste

Salt and pepper

fresh Portuguese rolls to serve

halved sweetcorn to serve

chili finely chopped

1 teaspoon

chili flakes

1 tablespoon

butter to baste corn with

Cooking instructions

* Step 1

In a pan, heat the butter and olive oil over medium heat.

* Step 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.

* Step 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.

* Step 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.

* Step 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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