Chicken Liver with Pomegranate Molasses

Chicken liver is nutritious, light, and delicious if cooked right.

Egyptian US-based food blogger,an engineer Ameera Aboulseoud, who is distinguished by her dishes and techniques, shared directions on how to make the delicious dish.

Here’s the step-by-step method for making it:

600 g chicken livers, cleaned in the strainer, cut into halves, and remove any white part from it.

Add two tablespoons of lemon juice and black pepper and leave it for an hour.

Put 6 tablespoons of butter and two tablespoons of oil in a pan on high heat.

When the butter melted, put the liver and leave it for a minute, then turn it to the other side when its color changes and leave it for another two minutes.

Remove the chicken livers from the bowl, then add in the same bowl a small, finely grated onion with its water, and continue stirring until the onion is no longer brown (this will be the sauce).

After it remains brown and everything is stirred together, we put the chicken liver on the onion.

Add a tablespoon of minced garlic, salt, and pepper. Leave it for two minutes, then add 4 tablespoons of pomegranate molasses.

Leave everything to boil for a few minutes, then turn off the heat.

In the serving room, place the chicken liver, then add chopped parsley and pomegranates.

Enjoy!

Contributed by Yara Sameh