2014. Pomegranate Chicken Liver

Yes, this is a recipe for pomegranate molasses chicken liver, but it is also a technique for zankha-free chicken livers. First, the freshest livers must be used, then they must be cleaned properly, meaning any non-liver parts such as sinew or veins or clotted blood are to be removed. Next, they are brough just up to boil so they are not yet fully cooked inside, before finishing off cooking in a pan.

Ingredients:

800g chicken livers

Water for boiling the livers

1 onion

6 garlic cloves

Salt

Cumin

Bay leaves

Lemon peel

Olive oil

Butter

Chili pepper

Pomegranate molasses

Method:

Clean the livers very well, removing any non-liver parts such as sinew or veins or clotted blood. Put in a pot and cover with cold water, adding lemon peels and bay leaved. Put over high heat to boil. Remove the livers as soon as it starts to boil, do not allow to boil with the livers still in the water.

Meanwhile, saute in olive oil sliced onion and sliced garlic until soft. Add the livers, and season with salt, pepper, and a pinch of cumin. Saute until livers are cooked, before adding a generous drizzle of pomegranate molasses and a dab of butter. Serve hot with bread.

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