Chicken Livers with Caramelized Onion

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Ahead of time, pat the liver dry well with paper towels.

   Paper towels
2. 2
   Heat the oil in a wide pot and fry the onion over low heat 25–30 minutes, stirring, until it is deep brown.

   StoveWide, shallow pot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
3. 3
   Add the garlic and vinegar and cook 2 more minutes, stirring.

   Stove
4. 4
   Remove all the onion from the pot and set aside.

To assemble

1. 5
   Add the liver over high heat and fry 3–4 minutes per side. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
2. 6
   Sprinkle the cumin, paprika, salt and black pepper over the liver and stir.
3. 7
   Return the caramelized onion to the pot, stir and heat together for a minute.

   Stove
4. 8
   Serve immediately, sprinkled with the parsley.