"This Lebanese-inspired dish features tender chicken livers marinated in warm spices like allspice, cinnamon, and turmeric, then sautéed with onions and garlic and glazed in tangy pomegranate molasses. Rich in iron, protein, and vitamins, it's a quick, flavorful meal that captures the sunny essence of the Levant. Perfect for adventurous palates seeking nutritious offal recipes."
🥗 Ingredients (7 items)
Method 2 Steps
- 1
Before cooking, examine the livers to remove and discard any sinew or greenish bits, then soak them in milk for 5 or 10 minutes. This will tenderise the livers and remove any strong flavours. Once done, drain them, put them in a bowl with all the spices, mix, and set aside in the fridge until ready to cook.
- 2
When ready to cook, heat the olive oil in a frying pan over medium-high heat, then fry the onions. When slightly coloured, add the garlic followed by the livers. Sear them until they are nicely browned and cooked through. At the last minute, add the pomegranate molasses, mix to combine, and cook for one more minute.
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