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