Moroccan Fried Liver and Onions
A flavorful dish of sliced liver marinated with cumin and paprika, then cooked with sweet, savory caramelized onions.
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Instructions
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Clean, trim, and slice the liver into thin cutlets, scoring the edges to prevent curling.
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Marinate the liver in a bowl with cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, vinegar, and oil for 30 minutes to two hours.
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Heat vegetable or olive oil in a large skillet over medium to medium-high heat.
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Add sliced onions, season with salt and pepper, and fry for 10 minutes until tender and lightly colored; push onions to the sides.
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Optionally dredge liver in flour, then add to the pan and fry 3-4 minutes per side until cooked through, stirring onions occasionally.
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Transfer liver and onions to a plate; return pan to low heat.
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Add butter to the pan, swirling to combine with juices to form a sauce.
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Serve liver and onions immediately, topped with sauce and garnished with parsley or cilantro.