Cooking directions

1. Prepare Chicken Livers:
   Rinse the Sadia Chicken Livers under running water and cut each lobe in half.

2. Cook Onions:
   In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring often, until golden brown (about 5-7 minutes). Remove the onions with a slotted spoon and set aside. Reserve the oil for later use.

3. Dredge the Livers:
   In a deep bowl, add the flour.
   Dredge each piece of chicken liver in the flour, shaking off any excess.

4. Fry the Livers:
   Preheat the skillet with 3-4 tbsp of the reserved oil over medium heat.
   Add the chicken livers in batches, making sure not to overcrowd the pan.
   Cook for 2-3 minutes on each side until golden brown, ensuring not to overcook to avoid a chalky texture.

5. Serve:
   Transfer the fried chicken livers to a paper towel-lined platter and season immediately with salt and pepper.
   Arrange them on a flat serving plate lined with Arabic bread, topped with the cooked onions.

6. Garnish and Serve:
   Serve with fresh lemon slices on the side, hummus, and pomegranate seeds for a burst of color and flavor.