Ingredients
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
Method
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
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