Chicken Livers in Pomegranate Molasses
2024-07-07
- Servings: 2
This recipe will transport you to the beautiful and sunny land of Lebanon, a country bountiful with pomegranates!
Lamb, beef or pork Livers are not favoured by many people nowadays, especially here in England. But there is one that still holds its place and this is the chicken liver.
They are flavourful and rich in iron, protein and other vitamins; also easy and quick to cook!
NB: in England, chicken livers are sold fresh by some butchers but frozen by big supermarkets.
Ingredients
- 300g of chicken livers, fresh or frozen
- 1 large onion, diced
- 3 cloves of garlic, finely chopped
- 1 full tsp of allspice
- Half tsp of : cinnamon, white/black pepper, turmeric and salt
- 2 tbsp or more of pomegranate molasses
- 3 tbsp of olive oil
Method
Step 1
Before cooking, examine the livers to remove and discard any sinew or greenish bits then soak them in milk for 5 or ten minutes. This will tenderise the livers and remove any strong flavours. Once done, drain and put them in a bowl with all the spices then mix and put aside in the fridge until ready to cook.
Step 2
When ready to cook, pour the olive oil in a frying pan (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. At the last minute, add the pomegranate molasses, mix to combine and keep cooking for one more minute.
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