Generously oil a larger skillet and put on high until oil heats up. Add onion and garlic and cook until transluscent.
Take out the non-meat stuff (tendons, etc.) from the chicken liver and add to the skillet.
Add the seasonings. Stir, and lower the temperature to medium. Simmer for a total of about 6-7 minutes.
Add warm water, stir and continue cooking for another 3-4 minutes.
Eat right away. Do not reheat or keep in the fridge.
Look for the liver that's maroon or dark purple in color. It will turn brown with cooking. Don't fry the liver for too long, lest it becomes chalky. Eat what you can, and dispose of the rest. Don't hurry to add the seasonings. Meat should be simmering with garlic and onion first for the best taste. Don't cut with a knife to check whether it's done as the juices will escape. Adding wine: Another way to make this recipe is with wine. Fry meat for 10 minutes, add 1oz flour, and stir to make a roux. Add 3.5 ounces white wine and simmer for up to 15 minutes.