INGREDIENTS
500 g Chicken Livers, washed and removed from the thin veins
1 Onion, diced
4 Garlic cloves, crushed
Salt, as desired
1 tsp. 7 Spices
1 tsp. powdered Cinnamon
1/2 cup Lemon juice, or 3 tbsp. Pomegranate juice, or 1 tbsp. Balsamic Vinegar (to your choice).
2 tbsp. Butter
1 tbsp. Olive Oil
PREPARATION
- Coat the chicken livers with salt and spices.
- Heat the olive oil in a pan enough to hold the chicken livers.
- When hot, fry the chicken livers until browned on each side, about 7 to 10 minutes, depending on how you like them cooked.
- Remove from the pan and set aside.
- In the same pan, add the butter and allow to melt, then add the thinly diced onions and crushed garlic, fry for a few minutes.
- Return the chicken liver to the pan and add the pomegranate molasses and stir.
- Allow the molasses to bubble on very low heat for a minute.
- Garnish with fresh pomegranate seeds and chopped coriander if available.
- Mayo is a perfect dipping sauce.
