# Mexican-Spiced Fried Chicken Livers with Summer Vegetables and Pepitas, Plus Butter-Basted Peaches > Browned chicken livers sit over cumin-scented summer vegetables, with lime, cilantro, and a generous scattering of toasted pepitas to brighten their richness. Finish with butter-basted peaches, warm blueberries, and crunchy nut granola—a simple early-summer dessert with deeply caramelized edges. - URL: https://www.chezjk.com/recipes/mexican-spiced-fried-chicken-livers-over-sauteed-mexican-veggies-with-toasted-pe - Author: Jonathan Katzman - Cooked and photographed: 2022-06-12 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Mexican-Spiced Fried Chicken Livers with Summer Vegetables and Pepitas, Plus Butter-Basted Peaches](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F6b0c98ee0c17e338.jpg) ## Mexican-Spiced Fried Chicken Livers A thin cassava coating encourages a browned surface without turning the livers into heavily breaded nuggets. Warm chile and cumin complement their mineral richness. ### Ingredients - 1½ lb chicken livers - 3 tbsp cassava flour - 1½ tsp ground ancho chile - 1 tsp ground cumin - ½ tsp dried Mexican oregano, crushed - ½ tsp garlic powder - 1 tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper - 3 tbsp ghee, divided ### Instructions 1. Trim connective tissue from the livers and discard any green-stained portions. Separate into large, roughly equal lobes and pat very dry; do not rinse. 2. Combine the cassava flour, ancho chile, cumin, oregano, garlic powder, salt, and pepper. Just before cooking, toss the livers lightly in the mixture and shake off excess. 3. Heat a large heavy skillet over medium-high heat. Add half the ghee, then half the livers in a single layer, leaving space between pieces. Use a splatter screen if available. 4. Cook undisturbed for 2–3 minutes until browned underneath. Turn and cook another 2–3 minutes, then lower the heat as needed and continue until the center of each thick lobe reaches 165°F on an instant-read thermometer inserted sideways. Timing varies with thickness; do not judge safety by interior color. 5. Transfer to a warm plate without stacking tightly. Repeat with the remaining ghee and livers, wiping away any scorched flour between batches. Taste for salt and serve promptly. ### Notes - Keep raw livers and their utensils separate from vegetables, herbs, and dessert ingredients. Wash and sanitize the work surface after trimming. ## Mexican-Spiced Summer Vegetable Sauté Cooking the firmer vegetables first and the squash later gives the medley browned edges without making it watery. Lime and cilantro keep the vegetable base lively beneath the livers. ### Ingredients - 2 tbsp ghee, divided - ½ medium yellow onion, cut into ½-inch pieces - 2 medium green bell peppers, cut into ½-inch pieces - 2 cups small cauliflower florets, about ½–¾ inch across - 2 medium yellow summer squash, cut into ½-inch pieces - 2 cloves garlic, minced - 1 tsp ground cumin - ½ tsp ground ancho chile - ½ tsp dried Mexican oregano, crushed - ¾ tsp kosher salt, plus more to taste - 1 tbsp fresh lime juice, plus more to taste - ½ cup roughly chopped cilantro leaves and tender stems ### Instructions 1. Heat a wide skillet over medium-high heat and add 1 tablespoon ghee. Add the onion, peppers, cauliflower, and half the salt. Cook for 7–9 minutes, stirring occasionally, until browned in spots and nearly tender. 2. Transfer to a bowl. Add the remaining ghee and the squash to the skillet. Cook for 4–6 minutes, allowing a few sides to brown before stirring. 3. Return the first batch of vegetables to the skillet. Add the garlic, cumin, ancho chile, oregano, and remaining salt; stir for 1 minute until fragrant. 4. If the cauliflower is still too firm, add 1–2 tablespoons water and cover briefly, then uncover and let all moisture evaporate. 5. Remove from the heat and fold in the lime juice and cilantro. Adjust salt and acidity; keep warm without covering tightly. ### Notes - Use a wide pan or work in batches so the vegetables sauté rather than steam. ## Toasted Pepitas and Cilantro Finish Pepitas add a substantial, nutty crunch, while fresh cilantro and lime cut through the richness of the liver. ### Ingredients - ½ cup raw hulled pumpkin seeds - 1 pinch fine sea salt - ½ cup cilantro leaves and tender sprigs - 1 lime, cut into wedges ### Instructions 1. Toast the pepitas in a dry skillet over medium heat, stirring frequently, until puffed and golden in spots, 4–5 minutes. 2. Transfer immediately to a plate and sprinkle with salt. Let cool so they crisp. 3. Scatter over the plated livers with the cilantro and serve lime wedges alongside. ## Butter-Basted Peaches and Blueberries Firm-ripe peaches hold their shape while their cut faces brown. Butter and the berries' juices form a light sauce without obscuring the fruit. ### Ingredients - 4 medium firm-ripe freestone peaches, halved and pitted - 1 tbsp ghee - 3 tbsp unsalted butter - 2 cups fresh blueberries, washed and dried - 1 pinch fine sea salt - 1 tsp fresh lemon juice ### Instructions 1. Pat the cut faces of the peaches dry. Heat a large skillet over medium heat and add the ghee. 2. Place the peaches cut-side down and cook for 4–6 minutes without moving them, until deeply golden brown but not blackened. Work in batches if necessary. 3. Lower the heat, turn the peaches cut-side up, and add the butter. Tilt the pan and spoon the gently foaming butter over the fruit for 2–4 minutes, until a small knife slides into the flesh with slight resistance. Keep the butter nutty-smelling, not scorched. 4. Transfer the peaches to warm bowls. Add the blueberries and salt to the skillet and gently roll them in the butter over low heat for 1–2 minutes, just until glossy and warm with a few beginning to release juice. 5. Stir in the lemon juice, spoon the berries and pan juices beside the peaches, and finish each bowl with the grain-free granola. ### Notes - Very ripe peaches need less time; lower the heat once browned and stop before they collapse. ## Maple Nut and Seed Paleo Granola Coarsely chopped nuts and seeds bake into small clusters that stay crisp beside the warm fruit. A modest amount of maple syrup binds and browns them without making the dessert overly sweet. ### Ingredients - ½ cup raw walnuts, coarsely chopped - ½ cup raw pecans, coarsely chopped - ¼ cup raw almonds, coarsely chopped - ¼ cup raw hulled pumpkin seeds - 2 tbsp pure maple syrup - 1 tbsp coconut oil, melted - ½ tsp ground cinnamon - ¼ tsp fine sea salt ### Instructions 1. Heat the oven to 300°F. Line a small rimmed baking sheet with parchment. 2. Mix all ingredients until evenly coated. Spread in a compact layer about ½ inch thick and press lightly with a spatula. 3. Bake for 20–25 minutes, rotating the pan once, until fragrant and golden. Check early because the nuts can darken quickly. 4. Cool completely on the baking sheet without stirring, then break into clusters. Use about ¼ cup per dessert serving and reserve the extra. ### Notes - The granola crisps as it cools; do not bake until it feels dry and crunchy while hot. ## Overall Timing / Workflow Make the crunchy elements first, then finish the vegetables and livers close together. Cook the fruit after the savory course so it reaches the table warm. ### Instructions 1. 0:00 — Heat the oven and assemble the granola. Bake it, then leave it to cool while preparing the main course. 2. 0:10 — Chop the vegetables, wash and thoroughly dry the herbs and berries, and toast the pepitas. 3. 0:25 — Trim and dry the livers on a separate board. Refrigerate until ready to season; clean and sanitize the board and work area. 4. 0:35 — Cook the vegetable medley and keep warm. Set out the garnish and warm the serving bowls. 5. 0:45 — Dust and fry the livers in batches, checking every thick piece for 165°F. Plate immediately over the warm vegetables. 6. After the main course — Halve the peaches, sear and butter-baste them, then warm the blueberries. Serve with the cooled granola. ### Notes - Granola and toasted pepitas can be made a day ahead. ## Plating A broad vegetable base supports the liver without trapping it in sauce. Adding seeds and granola only at serving preserves their crunch. ### Instructions 1. Divide the vegetable medley among four shallow bowls. Arrange the livers on top, leaving some vegetables visible around the edges. 2. Scatter generously with toasted pepitas and cilantro. Serve a lime wedge beside each bowl. 3. For dessert, place two peach halves in each small bowl, browned faces up. Spoon blueberries and buttery juices alongside, then add about ¼ cup granola just before serving. ## Leftover Path Separate storage protects the crisp toppings and keeps the fruit from soaking the granola. Gentle reheating limits further drying of the livers. ### Instructions 1. Refrigerate cooked livers, vegetables, and fruit in separate shallow airtight containers within 2 hours. Use the livers within 1–2 days for best quality and the vegetables and fruit within 3–4 days. 2. Reheat vegetables in a skillet, then add the livers with a small splash of water. Cover over low heat and heat the livers to 165°F; uncover to evaporate excess liquid. Slice and tuck into the warm vegetables with fresh lime. 3. Warm peaches and blueberries gently in a small skillet, or eat them chilled. Add granola only at serving. 4. Store fully cooled granola and pepitas separately in airtight containers at room temperature for up to 1 week. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.