Grilled Chicken Livers – Gluten-free version

👨‍🍳 Method

For the Caramelized Onion

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

   KnifeCutting board
2. 2
   Heat the oil in a large pan and fry the onion over high heat 10 minutes, stirring, until it is deep brown.

   StoveFrying pan

   💡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
   Remove all the onion from the pan and set aside.

To assemble

1. 4
   In a bowl, mix the olive oil, garlic, gluten-free soy sauce, cumin, paprika, lemon juice, salt and black pepper into an even mixture.

   Bowl
2. 5
   Marinate the liver in the mixture for 30 minutes.

   Bowl
3. 6
   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.
4. 7
   Return the caramelized onion for the pan and stir.

   Stove
5. 8
   Serve immediately, sprinkled with the parsley.