Prep 15 m
Cook 15m


    1 tsp olive oil

    300gm fresh chicken livers, cubed


    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

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Ingredient Substitution Guide


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