I got this recipe from blogger Momo years ago and I have been looking for it; now I have found it. This recipe is from Veracruz. It is unusual and really good.
2T lard or oil
16 chicken livers
1 garlic clove minced
1 small onion minced
3 hard cooked egg yolks
2T parsley minsed
1/2 cup hot beef broth or more
salt
pepper
white vinegar to taste
2T olive oil
4 chicken breasts, skinned and boned
chopped romaine lettuce leaves
cilantro sprigsCook garlic and 1T onion in the lard or oil along with livers until livers are browned but still pink inside. Set aside 4 livers. Purée the rest with egg yolks and parsley, adding beef broth. Reheat in a saucepan and season with salt, pepper, and vinegar. Thicken slightly.
Sauté remaining onion, add chicken. Cook but do not brown. Pour sauce over this, simmer a few minutes, and garnish with lettuce, cilantro and the whole chicken livers that were set aside.
Notes: 1. If you use other parts of the chicken, you must cook them longer. 2. Follow the recipe exactly. I often vary recipes with good results, but I have found this one must be followed if you want to end up with the rich, spicy dish intended as opposed to something dull and strange.
Axé.
coldhearted scientist وداد 
A quick question: do you put the reserved livers back in, whole (or chopped?), to the main dish once the chicken’s done?
Oh, I forgot to say! They stay whole and one garnishes each plate! I will edit to add.
Yummmmm. I had this once on a research trip years ago and always wondered how the chicken got that amazing flavor.