Sawda Dajaj or chicken liver
Liven things up with this Middle Eastern-style stir-fry preparation of chicken liver. They are significantly low in calories when compared to other nutrient-packed meats
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 4 |
1 tsp olive oil
300gm fresh chicken livers, cubed
Salt
1 tsp black pepper
4 tsp garlic, chopped
2 tsp fresh coriander
½ cup pomegranate molasses
1 tsp lemon juice
1 lemon, sliced and quartered
Chopped coriander, to garnish
1. Heat some of the oil, add the livers with salt and pepper and fry for 5-10 minutes. Set aside.
2. In another pan, heat the remaining oil and fry the garlic and coriander for 2 minutes, then add the pomegranate molasses and lemon juice. Boil for 2 minutes. Mix the chicken livers with the sauce for 30 seconds longer over medium heat.
3. Check the seasoning, garnish with lemon and coriander and serve.
Recipe courtesy: Sous Chef Ammar Soudah, Amwaj Desert Islands Resort and Spa by Anantara