How to make
Clean and chop the onions finely.
Clean and wash the chicken livers. Heat the olive oil in a deep pot, add the chicken livers, braise for a few min. until they change their color, then add the onions and stir.
Cook until the onions soften, chop the tomatoes finely, add them to the pot along with the canned tomatoes. Stir and season with salt and bay leaf.
Leave the stew to come to a boil, add 1/2 the broth and stir.
Put the paprika and flour in a small jar, pour in the rest of the broth and close with the cap. Shake the jar so the products mix - this way the flour won't form any lumps. Beat well and pour into the pot.
Stir again, season with black pepper and cook 15 min., while stirring periodically because it will thicken and there's a danger of it sticking to the bottom. Before removing from the stove, sprinkle with parsley.
