Cut 300g of boneless chicken thighs, 300g of chicken breast cutlets, and 300g of chicken livers into ½in / 1cm pieces.
Heat a little oil in a large frying pan and sauté 3 onions, cut into strips, until soft.
Add the chicken and livers with 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and ½ teaspoon of turmeric. Season with salt and pepper. Stir-fry until the meat reaches 165°F / 74°C, then scatter with chopped parsley.
