Reviewed: Sep. 3, 2009

im a big fan of liver and this recipe is excellent! ive made it a dozen times and cant ever get enough of it. great succes with friends - even got my boyfriend loving this dish even though he doesnt normally like livers - he now asks me to 'cook up those livers'!

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LBB

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Reviewed: Jul. 17, 2009

I liked it. Part of my 'secret single behaviour' when my wife and kids leave me on my own, as non of them thinks they like liver. Silly people. I found it to be 'makes-me-nose-run' flavorful, and delightful with fresh bread or rolls. I have no complaints or ideas as to how to improve. I gave it 4 out of 5 because I'm a hard marker. And, by the way, the closest approximation to my favorite semi-fast-food Peri Peri Chicken Livers experience that I've been able to create at home.

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g350h350

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Reviewed: May 23, 2009

A lot of work without the reward. I was really excited to try this recipe and while it was okay, my husband and I were hoping for fantastic.

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Rachael Res

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Reviewed: May 16, 2009

WOW! So many flavours going on at once in your mouth. The creaminess of the chicken livers, the tang of the vinegar, the heat of the pepper flakes, and the smoothness of the brandy. Outstanding. I'll be making this one again. I'm going to try it on pork as well.

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LivininGTown

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

this is GREAT! - substituted chili powder for bay. and used chopped cilantro in marinade. This is a keeper!

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GRAVANS3

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

Good but not great. I love chicken livers and we usually eat them floured and fried with gravy (healthy!) or fried with onions similar to this recipe. However, I'm not sure the work, even though it was minimal was worth the difference. My wife ate it but didn't really care for it. I'll stick to my other methods. I did make a couple of changes. No peppers or brandy. Other than that, right by the book. When I look at the photo that was shown though, my Peri Peri looked nothing like that. I've uploaded a photo for comparison.

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Jerry White

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Reviewed: Feb. 24, 2008

Interesting flavor, but I felt the vinegar overpowered the dish. If made again, I will cut back quite a bit on the vinegar.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Nov. 3, 2007

This recipe was absolutely delicious. I bought veal liver and had no clue how to prepare it. This recipe was my solution. I had no worcestershire sauce, red wine vinegar or brandy, so used red wine and balsamic vinegar instead. The balsamico was a nice touch and made up for the missing worce sauce. During dinner we put on our top 10 list of tasty dishes. Thanks for sharing!

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spanferkel

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

The sauce was very good! I was given some chicken livers and did not know what to do with them. However, I discovered that even though I liked the flavors of the dish - I don't like chicken liver at all. I bet that the same sauce and treatment would be yummy on chicken breast, though!

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JaneArt

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Sarasota, Florida, USA

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Reviewed: Aug. 10, 2007

I used lime instead of lemon. I would have liked it spicier but it was very flavorful. Marinating livers made them very soft. I will make this again.

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kuratenko

Cooking Level: Intermediate

Home Town: Kanazawa, Ishikawa, Japan

Living In: Mountain View, California, USA

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Reviewed: Jul. 22, 2006

Wow, what a great, easy and fun to make recipie. I was givin a pound of chicken livers and wasn't to sure what to do with them. Outside the obvious bacon wrapped version. Mmmmmmmm...... just like like the submitter stated great with bread to soak up with. The only thing I did different was the heat. It is a meal that screams "Give me hot Sauce!". A meal that has Manly Man in mind. I didn't have any Brandy but substituted Burgandy.

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