Kebda b'l-bsel

Rinse the chicken liver (or lamb/beef liver) thoroughly under cold water and pat dry with paper towels. Remove any connecting tissue or discolored portions with a knife.

Slice the liver into thin strips, approximately ¼ inch thick. Season generously with salt and pepper on both sides.

Heat olive oil in a large skillet or tagine over medium-high heat until shimmering, about 2 minutes.

Add the sliced onions to the hot oil and cook, stirring frequently, until they become soft and translucent, approximately 5-7 minutes.

Push the onions to the side of the skillet and add the seasoned liver strips in a single layer. Allow them to cook undisturbed for 2-3 minutes until the bottom develops a light crust.

Stir the liver and onions together, cooking for an additional 3-4 minutes until the liver is cooked through but still slightly pink in the center.

Pour the white vinegar over the liver and onions, stirring gently to combine and deglaze the pan. Cook for 1-2 minutes to allow the vinegar to reduce slightly.

Add the pickled onions to the skillet and toss everything together gently. Cook for 1-2 minutes to warm the pickled onions through.

Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and serve warm with crusty bread or over couscous.