Chicken Livers

Prep the chicken livers:

1. On a plastic cutting board, trim any visible fat from the chicken livers and slice the larger ones into smaller pieces for even cooking.
2. Gently pat them dry with a paper towel to absorb excess moisture. Wash your hands well after handling the livers.

Cook the onions:

1. Heat a non-stick pan over medium heat and add the oil. Once hot, hot, add the onions in along with ½ teaspoon salt. You want to cook them, stirring throughout, until they are nice and golden brown. This will take about 8 to 10 minutes. Once ready, remove them from the pan onto a plate.

Cook the livers:

1. Add the livers, ½ teaspoon of salt, pepper, garlic powder, and paprika to the same pan. Continue cooking them for about 3 minutes on the first side; you want a nice brown sear on the outside, flip them, and cook until both sides are done and the middles are slightly pink or just light grey to about 165F. Side note: overcooking them will make them dry out and feel grainy, and we don’t want that.

Combine:

1. Once cooked, add the onions back into the pan, gently toss them to heat through for about 30 seconds, transfer everything onto a platter, and serve.