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.
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.
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 (not raw).
Add the butter and, when bubbling, throw in the garlic and cook about 30 seconds. Add the pomegranate molasses and 1tablespoon water. Turn the livers in the pan so they are coated in the bubbling, sticky sauce. Stir in the parsley and season lightly with salt and pepper.
Serve with toasted pita bread to mop up the sauce.