Seared Chicken Livers with Hot Pepper Jelly
About the recipe
Even the pickiest eater will devour these rosemary-skewered chicken livers with sweet and spicy pepper jelly. Sear them in cast iron or carbon steel to form the most delicious crust. Cooking chicken livers on rosemary sprigs allows the herbaceous notes of the rosemary to perfume the livers while holding them in place. For best flavor, livers should be cooked to about medium; don’t be alarmed if they’re still pink when you dig in.
Hands On Time: 45 minutes
Total Time: 45 minutes
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
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.