Sautéed Chicken Livers with Pomegranate Molasses and Garlic

This Lebanese-inspired recipe can be served as a starter with some warmed pitta bread (my favourite) or as part of a maza selection (the Lebanese equivalent of mezze), such as hummus, pickled chillies, stuffed vine leaves, bulghar wheat salad and olives.

MAKES 2 adult portions

PREPARATION TIME 5 minutes

COOKING TIME 10 minutes

150g/5½oz chicken livers

1 tbsp plain/all-purpose flour

1 tbsp olive oil

about 1 tbsp butter

2 garlic cloves, finely chopped

2 tbsp pomegranate molasses

1 tbsp chopped flat-leaf parsley leaves

sea salt and freshly ground black pepper

toasted pitta bread, to serve

 

1 Pick over the chicken livers and trim off any fatty bits and sinew. Pat dry with paper towels. Season the flour lightly with salt and pepper, then toss with the livers so they are lightly coated in the flour.

2 Heat the oil in a frying pan over a high heat, add the livers and fry for 5–6 minutes until the outsides are crisp but the middles still a little pink (not raw) inside.

3 Add the butter and, when bubbling, throw in the garlic and cook for about 30 seconds. Add the pomegranate molasses and 1 tbsp water. Turn the livers in the pan so they are coated in the bubbling, sticky sauce. Stir in the parsley and season lightly with salt and pepper.

4 Serve with toasted pitta bread to mop up the sauce.

Leftovers for an aperitif

vodka, pomegranate and soda

The pomegranate molasses is really tasty made into a refreshing pre-dinner drink. Pour 1 tbsp pomegranate molasses into a tall glass and add a double or single shot of vodka (2–3 tbsp). Add a few ice cubes and a good squeeze of lime and stir around. Top up with soda water. Garnish with pomegranate seeds and mint leaves.