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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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kage-jd

	Cooking Level: Intermediate Home Town: Transfer, Pennsylvania, USA Living In: East Fallowfield Township, Pennsylvania, USA
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Reviewed: Feb. 20, 2006

We just avoided the hot stuff but still delicious.

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Reviewer:

isema


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Reviewed: Apr. 6, 2005

Excellent chicken liver recipe! Everyone loved it, thank you for sharing!

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Reviewer:

MARITAMIT


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