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  • Lydia Gerratt

Seared organic chicken livers with pomegranate molasses



Pomegranate molasses is a wonder. It has the most amazing sweet, very sour, fragrant flavour and as it’s so sticky, just the right amount clings to the ingredients you are cooking with. Chicken livers have a rich earthy flavour; there is nothing better than paring them with pomegranate molasses.

I am super fussy when it comes to buying chicken livers and will triple check the use by dates to find the freshest pack (I dig around at the back of the supermarket fridge) and I always buy organic. Chicken livers are really cheap compared to buying meat so the on cost for organic is worth it to me.

My 4 year old demolishes this dish, I’m sure it’s the sourness that makes him keep eating more.

Miraculous ingredients: very fresh organic chicken livers, pomegranate molasses (best found in a middle eastern food shop)

Seared organic chicken livers with pomegranate molasses

Ingredients

2 tablespoons extra virgin olive oil

2 garlic cloves, finely sliced

400g organic chicken livers, trimmed and cut into bite size pieces

3 tablespoons pomegranate molasses

5g fresh parsley, finely chopped

Black pepper, freshly ground

Coarse sea salt to taste

Method

Place a dry medium size frying pan onto a low heat to warm while you prepare the ingredients.

Remove all the connective tissue from the middle of the chicken livers and cut the lobes in half to make large bite size pieces. Finely slice the garlic cloves.

Add all the olive oil to the frying pan and turn the heat to high. Add the sliced garlic and stir for 20 seconds (do not let it burn). Add all the chicken livers and leave for 2 minutes. A crust will form on the underside of the chicken livers in the hot oil and it will be easier to stir and turn them over.

Add all the pomegranate molasses, black pepper and salt. Stir, flip the liver pieces over and fry the underside until they are thoroughly cooked. I cook the chicken livers for about 5 minutes; they will be just cooked but still very soft. You can cook them for longer if you prefer. Turn off the heat, sprinkle with the finely chopped parsley and serve.

Eat with warm Lebanese flat bread and a huge glass of white wine.

Preparation time 15 minutes, cooking 5 minutes, 2 adult portions

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