Chicken Livers With Pomegranate Sauce

Like Sally Butcher, I was not sure how pomegranate molasses would work with the earthy taste of chicken livers. I for one love everything about livers, and will experiment with all sorts of flavours. Especially now while we have a booze ban in place and my Brandy is running low. I have used port and grappa so why not pomegranate? And if you are asking yourself the same question, please give this recipe for Chicken Livers With Pomegranate Sauce a try.

Chicken Livers With Pomegranate Sauce
Chicken Livers With Pomegranate Sauce
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While so much is going wrong around the world I want to make a small observation. The population in South Africa is about 60 million, just 6 million short of the United Kingdom. As we are meant to be travelling there in June, I have been watching their Covid-19 cases closely. As of the 27th of January, our infections were 1 430 648. The second wave hit us in December due to a lot of irresponsible behaviour. A large group of school leavers gathered for rage. 984 of them caught the virus and then probably spread it to thousands of other people. At the same time, the UK has recorded 3.72 million cases, with over 102 000 deaths. Our death rate is 42 500 which is extremely high, but still less than half that of the UK. And, we are sitting at a recovery rate of 88.3%.

Today’s inspirational recipe from Lavender and Lime ♥Chicken Livers With Pomegranate Sauce ♥ #LavenderAndLime Share on X

It is looking more and more like that we will not be travelling. Firstly, they are in lockdown with no-one allowed to have visitors in their home. And we are going specifically to see friends and family and celebrate a milestone birthday. Secondly, travellers from South Africa are not allowed in the UK, unless they are citizens or have residency. And even then, they have to spend 10 days in a quarantine hotel. Our total trip is 12 days, so that won’t work for us. And the reason this has come into effect is not because of our numbers. Or because we don’t yet have the vaccine. It has been instituted because a new variant was discovered here. Given the statistics above I feel that frankly we should be the ones closing our borders. But our tourism industry has already taken too much of a knock.

Chicken Livers With Pomegranate Sauce

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Chicken Livers With Pomegranate Sauce

This Syrian inspired dish is best served with pita to scoop up the lovely sauce
Recipe Category: Offal
Makes enough for: 2 people
All Rights Reserved: Adapted from Meze page 69


  • 15 mls olive oil
  • 250 g cleaned chicken livers
  • 2 cloves garlic, thinly sliced
  • ½ green chilli, seeded and finely sliced
  • 30 mls pomegranate molasses
  • Salt to season
  • 15 g flat leaf parsley, roughly chopped
  • ¼ lemon, juice only
  • Pita bread to serve


  • Heat the olive oil in a large frying pan over a medium to high temperature
  • Add the livers and brown on one side before turning
  • After turning, add the garlic and chilli and brown the other side
  • Turn again then add the pomegranate and season
  • Give them a good stir and as soon as they are cooked, take them off the heat *
  • Add the parsley and lemon juice, give another stir and tip onto a serving plate
  • Eat straight away with pita bread


* we like our livers with a pink blush in the middle.
Inspiration published on Lavender and Lime February 17:

Do you know the recovery rate where you live? If so, please share it with us.

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14 thoughts on “Chicken Livers With Pomegranate Sauce

  1. Anything with pomegranate molasses in it has my vote, and I love chicken livers, but don’t cook with them very often. As you probably know, here in Queensland our borders have closed as soon as new cases are detected, as with the other states, however the premiers do cop some flack for it. But it works.We have just discounted any thought of travel interstate or overseas travel for the rest of the year, just not worth it. Feel for you though having to cancel plans. Stay safe Tandy.

  2. Absolutely love chicken livers – this is a new idea for preparation I shall soon try – thank you ! I know you have friends or family here in Australia (I reside in NSW south of Sydney) so methinks you know of our situation. We have been and are in a number of severe lockdowns and one has to check soft- and hard state border closures daily . . . but for the whole of the pandemic we have only 909 persons deceased across the Continent from Covid, the last one weeks ago and not one person country-wide in ICU. Our hotel quarantines will be a year-old in March and they are of 14 days duration. However difficult to follow – they work. We have already been told there will be no overseas holiday travel for all of 2021 and possibly into 2022. There are complaints naturally amongst travel, hospitality etc industries but most understand. Wish you well . . . and thanks again for the livers !

    1. I hope you enjoy these! Most of my family are in NSW (mostly Sydney) and my sister and family live in Canberra. Australia seems to have managed this extremely well but it is sad my mom won’t see her grand children anytime soon. Stay safe Eha 🙂

  3. Oh goodness, I had no idea things were still so bad in SA. You need to start hoarding like the rest of the world when the liquor stores open again! Love this recipe. I just realized I’ve never had chicken livers in any form other than in paté. Can’t wait to try this!

  4. The length of the lockdown here is becoming more and more onerous, but we don’t have rules as strict as you or the Australians. We lack discipline (and we are paying for that). What this means to me is that as soon as we have a second jab of vaccine, we will wait for about a week and then be able to travel within the US, to eat in restaurants, and to go to anyplace that’s open. Wearing a mask and staying at a reasonable distance will be enough.

    Those chicken livers sound very delicious.

    be safe… mae at

    1. I am sure you are counting down the days to the second jab! I am glad we have strict rules in place, and that we have been able to work 🙂

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