Ingredients:

  • 1 lb (450g) chicken livers, trimmed and cleaned
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1 tsp (5g) smoked paprika
  • 2 tbsp (30ml) olive oil
  • 4 slices of crusty bread (e.g., sourdough or baguette)
  • 1 tbsp (15g) unsalted butter
  • 2 medium onions, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) sugar (optional)
  • Salt, to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt; sauté until translucent. Stir in sugar (if using) and cook until onions are golden brown, about 12-15 minutes. Set aside.
  2. Rinse the chicken livers under cold water and pat dry. Season with salt, pepper, and smoked paprika.
  3. In the same skillet, heat olive oil over medium heat. Add chicken livers and cook for 3-4 minutes on each side, or until browned and slightly pink in the center. Remove from heat.
  4. In a separate pan, melt butter over medium heat. Add bread slices and toast until golden brown on both sides.
  5. Place the toasted bread on plates. Top with a generous serving of chicken livers and spoon caramelized onions over the top.
  6. Garnish as desired and serve warm.