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Chicken Liver

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Chicken liver with pomegranate molasses


400 g (14 oz) chicken livers, chopped
5 tbsp olive oil
1½ tsp salt
Black pepper as desire
3-4 garlic cloves, crushed
Juice of 1/2 lemon
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With



  1. Place your chicken liver inside a medium size bowl and add the salt, pepper, oil and garlic; mix well and let it marinate in the fridge for about 30 minutes.
  2. In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don't overcook it, liver has to be soft and juicy but not pink.
  3. Stir in the lemon juice and Mechalany pomegranate molasses and continue to cook for 2 minutes, then serve.
  4. Transfer to a serving plate
  5. Garnish with parsley and pomegranate seeds and serve with pita bread.

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