Before you get all squeamish hear me out here, I, like most of you have never liked chicken liver mainly due to the eww factor and the fact that I didn’t like the texture of the liver, but once my mom made this recipe where it combined the crunch, the tangy, sweet and salty flavors I changed my mind and devoured the whole dish.
This recipe is VERY easy and fast, probably you have tried it at a Middle Eastern restaurant thinking “wow, how did they get that incredible taste?” well I will tell you how! so you could recreate this middle eastern experience right in the comfort of your own homes, your welcome :).
- 2 plates of fresh chicken liver (frozen are fine defrost them though).
- Vegetable oil (preferably an oil with a neutral flavor and a high smoking point).
- Pomegranate molasses
- Bharat (Arabic spice blend) (You can substitute the bharat with crushed black pepper and/or all spice, cinnamon and a touch of grated nutmeg.)
- Flat leaf parsley
- Pomegranate seeds
- In a wide pan on high heat add the oil and the livers, season with salt and bharat, don’t move them around so they could get really crispy (Tip: I usually cover my pan with a piece of foil paper to prevent splattering because boy will they spit and splatter all over your stove top!).
- Once you get the desired doneness for your livers (I prefer to cook them all the way through 12-15 minutes) add the pomegranate molasses enough to make a sauce, if you like more sauce add more and let it bubble for a second (seriously just heat the sauce that’s it), it will loosen up a bit and coat the crunchy chicken livers nicely.
- Garnish with parsley pomegranate seeds and/or chopped up green onions.
- Then SERVE.
What to do if you don’t have pomegranate molasses?
Pomegranate molasses substitutes:
- one way is to make your own: In a deep sauce pan add 4 cups of pomegranate juice, 1/2 cup sugar and 1/4 cup lemon juice, heat and stir until sugar is dissolved, then lower to simmer until it thickens and reduces in volume and becomes like a syrup (it can be stored in the fridge).
- Red wine! yes everything tastes so much better when cooked with wine 😉
- A squeeze of a lemon or any tangy sauce will work well in my opinion. Be creative and mix up this recipe and tell me how it turns out.
Oh one last thought! I prefer certain brands of molasses as they are tangier and taste better in my opinion.