Clean the chicken livers thoroughly under cold water, removing any visible fat or membranes. Cut them into evenly sized cubes for uniform cooking.

In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and the cubed chicken livers, sautéing gently for about 2 minutes until the livers are lightly browned but still tender.

Add the spices: sprinkle in the cumin, ground coriander, salt, and freshly ground black pepper. Stir gently to coat the livers, allowing the spices to release their aromas for about 1 minute.

Pour in the chopped tomatoes, then add thyme sprigs and a portion of the chopped fresh coriander. Stir everything together well, ensuring the livers are fully covered in sauce.

Cover the skillet and reduce the heat to low. Allow the mixture to simmer gently for about 15–20 minutes until the sauce thickens and the livers are cooked through yet still tender.

Adjust the seasoning as necessary, adding more salt, pepper, or spices to taste.

Serve the dish in a warm serving plate, garnished generously with freshly chopped coriander for an extra burst of flavor and color. Serve alongside crusty bread, rice, or couscous.