Name: Sautéed Chicken Livers with Pomegranate Molasses and Garlic
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes 2 adult portions
Ingredients: 1 tablespoon olive oil about 1 tablespoon butter; 1 tablespoon all-purpose flour; sea salt and freshly ground black pepper; toasted pita bread, to serve; 2 garlic cloves, finely chopped; 2 tablespoons pomegranate molasses; 1 tablespoon chopped flat-leaf parsley leaves; 5 ounces chicken livers, thawed if frozen

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
15 min

Appears in

Madhouse Cookbook

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.

Ingredients

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

Starter

Method

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 (no

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Sautéed Chicken Livers with Pomegranate Molasses and Garlic

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