Preheat oil in a frying pan over medium heat. Add sliced onions and cook for about 10 minutes stirring them often until they become translucent and begin to caramelize.
Add cleaned and trimmed chicken livers, spice mix and salt. Stir it gently to distribute the herbs and salt. Fry for another 4 minutes flipping the livers halfway until both sides are browned.
Add broth and apple cider vinegar, cover the pan with the lid and bring to boil. Turn heat on low and let it simmer for about 10 minutes or until the thickest liver's internal temperature reaches 165°F. Add freshly chopped parsley on top(optional). Enjoy your meal!
wash and trim the livers before cooking.
soaking the liver in the milk (in the fridge) for couple of hours will reduce the bitterness.
liver may remain pink inside (not bloody), but make sure the internal temperature reaches 165°F.
wash your hands and surfaces after handling raw livers.