Chicken liver stew

Ingredients

• 800 g Chicken livers, washed and cleaned
• 3 pcs Big red onion
• 3 clove Garlic
• 2 tbsp Canola oil
• 2 pinch Fresh ground salt
• 1 tbsp Majoram, dried
• 1 tbsp Mild red paprika powder
• 1 tbsp Freshly ground black pepper

Method

1. Peel both of the onions and cut them into very thin slices.
2. Mix the chicken liver and the marjoram.
3. Heat up the oil in a pot.
4. Put the temperature on medium heat.
5. Cook the onion until it gets very tender and starts to roast. It's important to do it slowly; no hurry.
6. Add the red paprika powder. Mix and cook for 2 minutes.
7. Add the liver and cook it until you feel that the inside is cooked. In this case, when you put a fork into the liver, no blood comes out.
8. Add salt and pepper before serving.
9. Always note that salting the liver before preparation makes it hard. It's better to salt it at the end, before serving it.