Chicken Livers with Pomegranate Molasses recipe

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Ingredients

¼ cup vegetable oil
1 large onion, minced
1 green bell pepper, coarsely chopped
2 pounds chicken livers
½ teaspoon ground cumin
¼ teaspoon chile powder
¼ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons pomegranate molasses
½ cup chopped parsley, or to taste

Nutrition Info

389.3 calories
carbohydrate: 6.9 g
cholesterol: 820.6 mg
fat: 23.4 g
fiber: 1.5 g
protein: 36.6 g
saturatedFat: 5.2 g
servingSize: -
sodium: 264.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over high heat. Add onion, cook and stir until soft and translucent, about 4 minutes. Add bell pepper and cook until softened, about 3 minutes.

  2. Stir chicken livers into skillet. Cook until livers release their moisture and brown, about 5 minutes.

  3. Sprinkle cumin, chili powder, black pepper, and salt over the liver. Stir until fragrant, 1 to 2 minutes. Add pomegranate molasses and stir until flavors combine, about 2 minutes.

  4. Serve chicken livers hot garnished with chopped parsley.

Recipe Yield

4 servings

Recipe Note

A delicious saucy appetizer if served with pita bread or as a main course dish if served with plain penne pasta or fries and sauteed vegetables.

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