• If making skewers, soak the bamboo skewers in water. 

Prepare the chicken livers.

• Cut off any firm connective tissues from the chicken livers and cut them into 2-cm pieces. Combine the marinade in a bowl, add the livers and mix well together. Set aside for 15-20 minutes (longer is even better).

Prepare the onions.

• Heat ghee or butter in a frying pan over medium heat. Add the onions and salt and cook for 7 minutes, stirring, until softened and golden brown. Drizzle balsamic vinegar, stir and cook for another minute until the onions are slightly caramelised and sticky. Remove to a bowl to keep warm. 

Cook the livers.

• If making skewers, divide and pierce chicken livers onto skewers, about 4 pieces per each. I cooked these in a large frying pan but you can also heat up the grill. 
• In a clean frying pan, heat a tablespoon of ghee or oil over high heat (or brush the grill). Add the skewers and cook over high heat for 3-4 minutes on each side, and for extra 30 seconds on the edges. 

Prepare chard.

• While livers are frying, heat a medium pot over medium-high heat. Add the oil and the chopped chard. Cook for 3-4 minutes, stirring a few times. You can add a tablespoon or two of water to help it steam through. Season with salt and pepper to taste. 
• Serve liver skewers with warm balsamic onions, chard and extra lemon wedges. Additional vegetables, roast spuds or a salad can be served with this dish.