Peri-Peri chicken livers with sweetcorn and Portuguese rolls

Name: Peri-Peri chicken livers with sweetcorn and Portuguese rolls
Total time: 1200 s
Yield: 4 servings
Cuisine: South African
Ingredients: 500 g chicken livers; 1 cup prego or peri-peri sauce; 1 red onion finely diced; 4 garlic cloves finely chopped; 4 tablespoons butter; 1 tablespoon olive oil; 100 g baby spinach roughly torn; to taste Salt and pepper; 4 fresh Portuguese rolls to serve; 4 halved sweetcorn to serve; 1 chili finely chopped; 1 teaspoon chili flakes; 1 tablespoon butter to baste corn with

Dominique Solomon @cook_7578122

Cape Town, South Africa

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.

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

20 minutes

4 servings

500 gchicken livers
1 cupprego or peri-peri sauce
1red onion finely diced
4garlic cloves finely chopped
4 tablespoonsbutter
1 tablespoonolive oil
100 gbaby spinach roughly torn
to tasteSalt and pepper
4fresh Portuguese rolls to serve
4halved sweetcorn to serve
1chili finely chopped
1 teaspoonchili flakes
1 tablespoonbutter to baste corn with

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Steps

20 minutes

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.