Sautéed chicken liver / Liver paté

 I know, for Americans eating organs sounds strange. Although liver is really tasty and loaded with vitamins. It is high in cholesterol too, but after reading researches now I know it is not a problem :). It can be well combined with vegetable dishes.

1 pound chicken liver cut in ½ inch slices

1 large onion chopped

Spices: salt, black pepper, marjoram, Hungarian paprika (1 teaspoon)

1 table spoon lard

Heat lard in a pan and steam onions until soften. Add spices and livers. Cover and sauté the livers until get a brownish color and doesn't bloody anymore. Do not overcook because it hardens.

From the leftover prepare Liver Paté.
In a food processor mix the liver with 1 boiled egg or 1/2 avocado, 1/2 diced onion, mustard, marjoram. Add spices to your taste.