Heat the coconut oil in a skillet over medium heat. Add the onions and sauté until nicely glazed. Then add the garlic and sauté until tender.
Add the livers, salt and pepper and fry until golden brown on all sides. This will take about 5 minutes. Add the fresh oregano at the end and fry for a few minutes.
Turn the heat down a bit and add the broth and the lemon juice from 2 lemons. Let this simmer gently until most of the liquid has evaporated. About 7-8 minutes or so.
Serve the livers with lemon wedges from 1 lemon and fresh parsley on top.