In Memory Of Karen Nicole Smith, 1972 - 2016

Caribbean Style Chicken Livers.

Our mom will verify that no matter where in the world you’re doing your parenting gig, you’ll encounter kids who refuse to eat chicken livers. I still recall the look on my face when we’d come home from school and you’d open the pot to see what mom prepared for dinner and with horror you would see chicken livers staring back at you. However, that changed the first time I actually tasted them and I’ve never looked back. Our mom is a boss in the kitchen so it still baffles me that I didn’t trust her skills… why did I avoid chicken livers all those years?

Seasoned and cooked to perfection, these chicken livers will get your kids and stubborn eaters asking for more… trust meh!


You’ll Need….

1lb chicken liver
1/4 teaspoon salt
1 med onion
2 cloves garlic
1/4 teaspoon green seasoning
1 tomato
1 scallion
1/4 scotch bonnet pepper
1 teaspoon ketchup
1/4 teaspoon black pepper
pinch curry powder

Chop the liver into 1 inch pieces, wash with some lime or lemon juice and water, then drain and set aside for us to prepare the other ingredients. Dice the scallion, onion, tomato, garlic and scotch bonnet pepper. Remember to wear gloves when handing scotch bonnet peppers and wash your hands with soap and water immediately after. If you’re concerned about the raw heat of the scotch bonnet pepper, don’t use any of the seeds or white membrane surrounding the seeds.. that where that raw heat is.

With your trimmed, washed and drained chicken livers in a bowl, it’s time to add the salt, black pepper, green seasoning, ketchup, curry powder and scotch bonnet pepper slices. Give it a good stir and set aside (fridge) to marinate for about 30 minutes.

Time to cook… heat the oil on a medium flame, then add the diced onion and reduce the heat to low, so we can slowly cook the onion. After 3 minutes the onions should be soft, translucent and the edges should start going golden. Add the finely diced garlic and cook for another 1-2 minutes.

It’s now time to add the seasoned chicken livers. Turn up the heat to medium and give it a good stir (don’t cover the pan).

Chicken livers cooks very quickly and here’s where you’ll have to decide how “cooked” you like it as it will affect the final texture of it all. I like my liver firm, but not leathery., so you can follow my direction.

Add the diced tomato and continue to stir to make sure each piece of liver gets in contact with the bottom of the pan/pot.

You’ll notice that two major things will happen. The liver will start to go a dull color and it will spring it’s own juices (why we need to leave the lid open, so we can burn that off). Cook for about 3-5 minutes, then add the chopped scallion and then turn up the heat to burn off any liquid.

It should take 4 minutes to now burn off the liquid. I like leaving a little gravy, but our mom was strict.. she wanted to see oil (fuss it was dry).

Taste for salt and adjust accordingly.. turn off the heat and serve. I love these chicken livers in a sandwich, so that’s exactly what I did after these were hot off the stove. But these are an excellent side dish as part of your family dinner.

I guarantee you (strong words), that this will be the absolute best way you’ve ever had chicken livers and I’m even bold enough to say that your picky eaters will also find this very appetizing (providing you can convince them to give it a test drive). Here’s the video of me preparing this wonderful chicken liver dish:

Before you go, donโ€™t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below โ€“ itโ€™s appreciated.

Print Friendly, PDF & Email


  1. Bella
    June 2, 2021 / 2:10 pm

    This is the recipe for me, Jew of the caraibes.

  2. Rene'
    June 7, 2018 / 4:50 pm


    I usually cook chopped bacon onions and liver dredged in flour all in the same pan served over mashed potatoes. Its delicious.

  3. June 12, 2017 / 4:56 pm

    I can’t wait to try this! Thanks for sharing. I usually just saute chicken livers, but this will have much more flavor and compliment the delicate liver.

  4. Bev
    May 21, 2014 / 9:36 pm

    This was great, even my 10 year old said it was good. I used beef liver. I am surely making this again.

  5. Roger Underhill
    February 28, 2013 / 1:07 pm

    This is absolutely one of the best chicken liver recipes of all time, not to mention the Carribean Green Seasoning recipe. I prepared it for a Carribean themed dinner on Sunday and fell in love with it. Made it again last night and am enjoying it for lunch today along with a Potato and Cauliflower Curry. Good Stuff!
    Thanks for the post!

  6. Shirlyne Jo
    February 4, 2013 / 12:29 pm

    I made these Chris n they were amazing. Thank u. Btw I use to eat beef liver hated it lol

  7. parker boerner
    January 18, 2013 / 5:34 pm

    oh! young dude! you are so right. being from texas i always just fry them with a bunch of butter and a ton of onions. i thought it was time to try something different and your post convinced me. oh.em.gee. as they say. i followed your recipe (video) closely. mmmmmmm. had them first right out of the pan. then i had them on buttered bread. child, you have sold me! and the green seasoning! i'm so following you so i can use it again. i might make the livers hotter next time. love, parker

  8. jennifer woods
    December 30, 2012 / 8:35 pm

    what is green seasoning

    what is green seasoning

    • Mr Wonderful
      March 10, 2013 / 12:33 pm

      green seasoning can be purchase @ a west indian grocery or @ any super grocer in the international section it come's in glass bottles….a mixture of green herbs and spices. hope that helps…gd luck. ๐Ÿ™‚

    • Brittany
      March 18, 2019 / 11:51 am

      Green seasoning is a mixture of chopped onions, garlic and seasoning pepper. Thyme can also be added as well.

  9. Jakov
    October 23, 2012 / 11:15 am

    ah, getting hungry and ready to prepare it….. ๐Ÿ˜‰ njami…..will use the same recipe only instead livers will use turkey hearts…..

    • tozze
      November 15, 2012 / 2:49 pm

      I like it to but we used lamb lever instead

      delicious !!

Leave a Reply

Your email address will not be published. Required fields are marked *