2 tbsp cooking oil
500g (1.1 lb) cleaned chicken livers
1 cup Peppadew® Tomato and Jalapeño 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 Jalapeño Chillies Pasta Sauce and cream. Heat through, adjust seasoning, sprinkle with the parsley and serve with slices of warm toasted baguette.