Fried Chicken Liver with Onions

Chicken liver with onions is a quick, filling dish – its secret is to fry the liver just until it softens but still stays juicy.

1. Clean the membranes off the chicken liver and cut it into larger pieces.

2. Slice the onion into half rounds.

3. Fry the onion slowly golden in the lard.

4. Scatter over the paprika, stir it in quickly (so it does not burn), then add the liver.

5. Cook it through over a high heat in a few minutes, turning it often – the liver is right when browned outside and just pink inside.

6. Season with marjoram and pepper, and salt it only at the very end.

Tip: Never salt the liver at the start, and do not overcook it, or it turns tough and dries out.