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