Hand-Selected Recipes and Stories Straight to Your Inbox


Seared Chicken Livers with Hot Pepper Jelly

Serves: 6
Hands On Time: 
Total Time: 


Pepper Jelly
2 large red bell peppers, roughly chopped
1 poblano pepper, roughly chopped
2 jalapeño peppers, stem and seeds removed, roughly chopped
1 habanero pepper, stem and seeds removed, roughly chopped
1 cup sugar
1 cup apple cider vinegar
1 tablespoon kosher salt

Chicken Livers
1 pound chicken livers, cleaned and patted dry
Kosher salt and freshly ground black pepper
6 large sprigs rosemary
3 tablespoons vegetable oil
1 tablespoon unsalted butter
Hot pepper jelly (above), for serving


To make the pepper jelly: In a food processor, combine all of the peppers and pulse until finely minced. Strain away any liquid and transfer the minced peppers to a medium saucepan.

Add the sugar, vinegar and salt and simmer on medium heat until syrupy enough to coat the back of a spoon, 20 to 30 minutes. Remove from the heat and let cool to room temperature.

To make the livers: Heat a large skillet over medium-high heat.

While the skillet is heating, season the livers with salt and pepper. Skewer three to four chicken livers onto each rosemary sprig, leaving the top inch of rosemary exposed.

When the skillet is hot, add the oil. When the oil is shimmering, carefully add the livers to the skillet, leaving at least 1 inch of space between each skewer. Cook until the livers have browned on the first side, 2 to 3 minutes. Add the butter, then flip the skewers. Cook for another 2 to 3 minutes, then transfer to serving plates. Serve immediately with the hot pepper jelly.  

the southern
kitchen difference