Sautéed Chicken Livers with Pomegranate Molasses and Garlic

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      15 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

This Lebanese-inspired recipe can be served as an appetizer with warm pita bread, my favorite, or as part of a maza selection (the Lebanese equivalent of mezze), such as hummus, pickled chilies, stuffed grape leaves, bulgur wheat salad and olives.


  • 5 ounces chicken livers, thawed if frozen
  • 1 tablespoon all-purpose flour
  • 1


  1. Pick over the chicken livers and trim off any fatty bits and sinew. Pat them dry with paper towels. Season the flour lightly with salt and pepper, then toss with the livers so they are lightly coated in the flour.
  2. Heat the oil in a skillet over high heat, add the livers and fry 5 to 6 minutes until the outsides are crisp, but the middles still a little pink (no