Chicken Livers!...the sky is falling

Now if you know anything about my Mother, you know she was no Julia Child, she did however know food. Being a good Jewish gal from Brooklyn she knew a thing or two about the chicken liver.
So shake off your prejudice and dust those glands with flour. They deserve another chance if you have relegated them to something you pass over in the meat department, or better yet from your local chicken herder. They work well straight up, just salt, pepper and some flour, sauteed in butter or oil and served with hot peppers and lemon. Or you can make them Asian with a simple marinade of soy, ginger, sesame and rice wine vinegar.
My favorite is still something of a variation on liver and onions with bacon.
I dust the drained chicken livers with Chimayo red chili, cumin, salt/pepper and garlic powder. Heat a large saute' pan and add butter or oil, both is a nice touch and after dredging the livers with flour pan sear them for 4 minutes a side. When you turn your livers, add one thin sliced vidallia onion, 2 cloves of minced garlic and if you have it, a 1/2 cup of cooked chorizo, (Mexican sausage), you can also use bacon. If using bacon, render the bacon 1/2 way, then add your livers and continue to cook, using the bacon fat to cook the livers, which adds a ton of flavor. When the livers are near done, add 1/2 a cup of chicken stock, one diced tomato and a handful of chopped cilantro. The flour and stock will make a rich sauce, for extra artery clogging you can "finish" the dish a pat of butter, it will give the sauce a nice shin and lets face it, butter tastes good.

I usually serve with grit's, (because I am a junky), but mashed sweet potato's, rice,or anything to soak up the goodness will do.
So, throw caution to the wind and enjoy a dish that will make your Mother proud,,well, maybe not your Mother, but mine with be thrilled. Keep cooking and remember to share, it's more fun!