A quick and simple 5 ingredient recipe for Chicken Livers with a spicy Peppadew sauce
2 tbsp cooking oil
500g cleaned chicken livers
1 cup Peppadew Tomato and Jalapeno Chillies Pasta Sauce
1 cup cream
2 tbsp flat-leaf parsley, finely chopped
Heat a large skillet, add the oil and fry the livers for 4-5 minutes, until browned but still pink inside.
Pour over the Peppadew Tomato and Jalapeno Chillies Pasta Sauce and cream. Heat through, adjust seasoning, sprinkle with the parsley and serve with slices of warm toasted baguette.
Recipe courtesy of Peppadew International.