• Step 1: Rinse the chicken livers and pat them dry with paper towels. Trim off any connective tissue or discolored parts.
• Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
• Step 3: Add the minced garlic, smoked paprika, cumin, and cayenne pepper. Stir to combine and cook for 1 minute, until fragrant.
• Step 4: Add the chicken livers to the skillet and sear them, undisturbed, for 2-3 minutes per side, until they develop a nice browning on the edges.
• Step 5: Pour in the apple cider vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Season with salt and black pepper to taste.
• Step 6: Reduce the heat to medium-low and let the livers simmer in the vinegar-spice mixture for 5-7 minutes, until they’re cooked through but still slightly pink in the center.