Reviewed: Aug. 28, 2009

The overall flavor of the veggies and seasoning was tasty after I added another tablespoon of soy sauce and a 1/2 teaspoon of sesame oil, but neither my husband nor I liked chicken livers in this dish. I think tender pieces of beef or cut up dark chicken meat would have been better. I'm going to try it again with another type of meat.

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Sandy K.

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Reviewed: Jul. 27, 2009

I also added fresh mushrooms to the mix, it would have been easier to cook the livers separately and then add them. Overall this recipe had good flavor and is a healthier option than the traditional fried livers/mashed potatoes & gravy I would have rather had the latter though.

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Tina P.

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Reviewed: Jul. 17, 2009

Thanks for a quick, tasty recipe for chicken livers. *****Update, the leftovers make excellent chopped liver!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Apr. 15, 2009

My husband said this was very good. I sprinkled lime juice instead of lemon juice in place of the sumac because he likes the taste of limes better than lemons, especially when cooked. I don't like liver of any kind so I'm rating this on his sayso!

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DECAR48

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Reviewed: Feb. 10, 2009

I had to switch it up as I was thin on ingredients. I used 1/3 yellow, 1/3 orange and 1/3 red sweet peppers and I didn't have sumac. I used small pearl onions and added a splash more seasoning. This really rocked. All the other recipes include bacon and I was looking for something flavorful, yet less fatty. What a great dish for high protein, low calorie and fantastic taste! I burned the peppers a bit to give them that blackened look & taste. Thank you SO much for posting this!

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