Seared Chicken Liver Tower

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Seared Chicken Liver Tower

Seared Chicken Liver Tower

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Seared Chicken Liver with Pouched Pear Salad is best complemented with a Raspberry Chipotle Glaze. Not everybody eats chicken livers, but those that do will be in love with this dish. When prepared this way, the liver resembles foie gras. This dish is everything one can imagine in one bite: It’s hot from the seared chicken liver, it's cooled by the poached pear and the salad, it's sweet, salty, tender, yet crispy and all together satisfying.


  • Seared Chicken Liver: 6 ounces Chicken Liver
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 Teaspoon Olive Oil
  • Raspberry-Chipotle Sauce: 6 ounces Fresh Raspberries
  • 2 Tablespoons Sugar
  • 1/4-1/2 Teaspoon Chipotle Peppers
  • 2 Tablespoons Water
  • Dash of Lemon Juice
  • Dash of Salt
  • Place all sauce ingredients in a pot and boil for 10 minutes. Set aside.


  1. Heat oil in a large pan, as hot as possible without burning.
  2. Pat the liver dry with a paper towel and then season with salt and pepper.
  3. Place in hot pan and sear for a minute and a half on each side.
  4. Add balsamic vinegar, let it reduce for another minute and a half.
  5. Take livers off the pan.
  6. For a special plating option: Use a tin can to layer micro greens or arugula then add roughly chopped chicken livers, raspberry-chipotle sauce and add a few raspberries on top and asd a glass of red wine... it's a heavenly experience.

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