Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hi Tom, Funny... but earlier today I took out the chicken livers which are thawing out now and wondered how I was going to cook them . this recipe got my attention mainly because of the brussel sprouts though I do love chicken livers. Since I only need 2 tablespoon of marmalade I will settle for the jar.
I also will add a dash of garlic powder to both the liver and the sprouts.
Being Italian, garlic goes into pretty much everything. I will also sprinkle some Italian grated cheese over sprouts just before I take them out to serve.Cant wait for dinner time. At this writing, one of the three finalist has not been chosen yet...Four more days to go. I vote for you as often as I can every day.
Good luck to you, however this turns out on Sunday. By the way, I gave a four star rating before making this dish because I can mentally taste all the fine ingredients in your recipe. Thanks Tom. Hope to see more of you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

One of the press flaks at FoodNetwork described this offering as a
" a nice winter dish." Maybe that's "why" they write press releases for a living instead of cook.

Prepared this recipe last night and it was extremely tasty in the dead of a Texas summer. Just shows you that there's another way to prepare chicken livers other than deep frying or reduced to nothing but mush in a pate.