Jackie, chicken livers seem to be the most forgiving as far as not drying out when cooked, but I've never compared the nutritional value of it vs beef liver.
I haven't tried this particular recipe, but I bookmarked it just yesterday because it looks interesting. Also, for people who don't appreciate the taste of liver, this has sweet potato and ground beef to temper it a bit: Boulettes au Foie | the PRIME pursuit
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine