1 hour ago, Shelby said:I need this in my life. Could you post the chicken liver recipe please? I actually have pomegranate molasses.
The recipe is easy peasy. Also, I forgot to add the sugar and didn't miss it.
http://www.kathrynbruton.com/recipes/chicken-liver-with-pomegranate-molasses/
Ingredients
SERVES 4
500g chicken liver, washed and trimmed of any sinew
4 tablespoons of pomegranate molasses
5-6 garlic cloves, sliced thinly
Knob of butter
1-2 tbsp of olive oil
1 tsp of caster sugar
Pomegranate seeds and coriander to garnish (optional)
Method
- Heat the oil in a pan big enough to hold the chicken livers
- When hot, fry the chicken livers until browned on each side, about 7-10 minutes, depending on how you like them cooked
- Remove from the pan and set aside momentarily
- Add the butter and allow to melt, it should foam
- Add the sliced garlic and fry for about 30 seconds
- Return the chicken liver, add the pomegranate molasses and sugar and stir
- Allow the molasses to bubble on a very low heat for about 1 minute
- Season to taste - I like to serve mine garnished with fresh pomegranate seeds and chopped coriander or parsley
PS - I had some pomegranate seeds in the freezer and they may have been there a while. The color didn't pop.
