Apr 12, 2010

Pomegranate Chicken Livers

In Arabic countries chicken livers are a traditional breakfast or appetizer. This is just one of many ways to cook them. This Lebanese recipe is savory in every way. Serve with fresh warm bread to scoop up with.

2 pounds (1 kg) chicken livers, washed and drained
1 large white onion, finely sliced
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon cumin
4 tablespoons butter
2 tablespoons pomegranate syrup/molasses

1. In a 9-inch skillet on medium heat add butter. Heat until hot. Add onions cooking until tender. Add chicken livers cooking until color changes, about 10-15 minutes. Add cumin, salt, pepper and paprika, mix well. Continue cooking until liver is soft.

2. Add the pomegranate syrup, add mix. Allow to cook another 2 minutes.

Yields: 4 servings

5 fabulous comments:

Arlette said...

Wow its been ages since I ate chicken liver and I love lots of lemons in the sauce.. great idea adding pomegranate and healthy as well..

muslimah93 said...

haha. just yesterday my mom made chicken liver for like the first time! didnt try it yet! hehe. jazakillah for sharing, sister! my mom told me to write it down! btw, nice blogg! =)

muslimah93 said...

assalmu alaikum, sister! where do you find pomegranate syrup/molasses?

Umm Hamza said...

salam alaykum,
Never tasted any type of liver before but i must admit i want to after seeing this.

Noor said...

You can find this syrup in the states usually at Lebanese or Turkish markets. IF you can not find it just use some pomegranate juice, I have before.

Chicken livers are pretty good you all should try this and this recipe makes them so yummy.