Heat oil in a large pot and sauté the livers for about two minutes on each side – they should still be a bit pink inside – then remove from the pan and set aside.
Add a little extra oil to the pan if necessary and fry the onion until soft, golden and starting to caramelise.
Add the remaining ingredients except the fresh coriander and livers, stir well then bring to the boil.
Once boiling reduce the heat and allow to simmer for 10 minutes, stirring frequently (the dates can stick to the bottom of the pot easily).
Add the chicken livers and simmer for a further 5 minutes or until carrots are cooked.
Season to taste and garnish with fresh coriander and serve.