23 Hrs
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Easy Chicken Liver with Pomegranate
The method of preparing chicken liver with pomegranate molasses involves boiling water infused with cumin, cinnamon, and chicken spices, then boiling the liver for 3 minutes to set its texture. After straining, onions, garlic, sumac, and spices are sautéed in olive oil, then bell peppers, pomegranate molasses, and lemon juice are added, cooking for 3 minutes until the flavors are absorbed and the ingredients are cooked through. The liver is served hot with bread and salad, characterized by a balanced flavor that combines the richness of the liver with the sweetness and acidity of pomegranate molasses.
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