Chicken livers with peppadew tomato and jalapeno chillies paste sauce

By Faeza
18 April 2016


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


  1. Heat a large skillet, add the oil and fry the livers for 4-5 minutes, until browned but still pink inside.
  2. 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.