Ingredients:
500 grams of chicken liver
2 tablespoons of olive oil or butter
1 medium onion, finely chopped
2 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of paprika
½ teaspoon of black pepper
Salt to taste
1 tablespoon of lemon juice or vinegar
½ teaspoon of dried coriander (optional)
Chopped hot pepper (as desired)
How to prepare:
Clean the liver: Wash the liver well with water and vinegar or lemon juice, then drain it well from the liquid.
Dry: Dry the liver with a paper towel so that it does not release a lot of liquid during cooking.
Sauté: Heat the oil or butter in a pan over medium heat, then add the onions and stir until wilted.
Add garlic and spices: Add chopped garlic, cumin, paprika, black pepper, coriander, and hot pepper (if desired).
Cooking the liver: Add the liver to the pan and cook over medium-high heat for 3-5 minutes on each side until browned. Do not overcook or it will become tough.
Finishing touch: Add salt and lemon juice at the last minute, then remove the liver from the heat.
Serving: Serve hot with bread or rice, garnished with chopped parsley.
Tip: For a special flavour, you can add a little pomegranate molasses or soy sauce while cooking.