This Turkish-style chicken liver sauté is made by coating finely chopped chicken liver in flour and quickly cooking it in a skillet with onions. The short cooking time keeps the liver tender. It can be served as an appetizer or main dish.
Coat the liver pieces in flour.
Sauté the onion in oil over medium heat for 6 minutes, until softened.
Add the liver and cook over high heat for 6–8 minutes, until browned on the outside and no longer pink inside. Add the red pepper flakes and salt.
Sprinkle with parsley and serve hot.
Best eaten fresh; reheating is not recommended because the liver can quickly become tough.
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