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Cooking may be among the oldest skills in the world. That does not mean that there are any kind of limits to the knowledge available for the cook thinking about increasing his or her skills. Also the finest cooks, even specialists, can constantly discover brand-new recipes, techniques and strategies to enhance their kitchen abilities, so lets try this Chicken livers with pomegranate molasses recipe, we hope you like it.

Provide chicken livers.
Provide olive oil.
Prepare butter.
You need garlic cloves diagonally sliced.
Prepare onion,finely sliced.
You need to prepare green chillies ,diagonally sliced.
Use coriander powder.
You need to prepare black pepper powder.
You need to prepare cinnamon powder.
You need to prepare nutmeg powder.
You need to prepare sugar powder.
Use pomegranate molasses.
Prepare lemon juice.
You need to prepare salt.
Prepare cilantro and pomegranate seeds for garnishing.

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Wash the chicken livers.Using a knife remove and discard the white snew..
Cut the larger liver pieces into half..
Heat oil and butter in a skillet..
Add the chicken livers and saute on high heat for 2-3 minutes until it changes colour. Remove and keep aside..
In the same skillet add onions and saute until slightly soft..
Add sliced garlic and green chillies; continue to saute until the onions are completely soft..
Add coriander powder, cinnamon powder,nutmeg powder salt and blck pepper powder. Saute for a minute on low heat..
Add the chicken livers along with pomegranate molasses and sugar. Cover the skillet and continue cooking on low heat for 5 minutes..
Turn heat off. Add lemon juice and stir through. Check seasoning and adjust accordingly. If sour add a little sugar to balance the sourness..
Garnish with chopped cilantro and pomegranate seeds..
Serve immediately with Arabic flatbread(pita bread)..

Sign up for our Nosher recipe newsletter! Defrost the chicken livers in the refrigerator. Drain the blood, trim off the connective tissue and 'grainy' meat. Halve the onion then slice into half moons; chop Stir in the pomegranate molasses and plate up with the yoghurt/ creme fraiche on the side. Sprinkle the whole dish with pistachio kernels and.

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