Chicken Livers With Pomegranate Sauce
This Syrian inspired dish is best served with pita to scoop up the lovely sauce
Makes enough for: 2 people
Ingredients
- 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
Method
- 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
Notes
* we like our livers with a pink blush in the middle.