Chicken livers with pomegranate molasses
Chicken livers with pomegranate molasses

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken livers with pomegranate molasses. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken livers with pomegranate molasses is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chicken livers with pomegranate molasses is something that I’ve loved my entire life. They are nice and they look fantastic.

It is authentically known as Sawda Djej and is a dish of chicken livers, garlic and pomegranate molasses. Being a creature of habit, I often revisit restaurants I love time and time again, and I daren't tell you how many times I have been to Yalla Yalla. I even swung by a few weeks ago to pick up a.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken livers with pomegranate molasses using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken livers with pomegranate molasses:
  1. Make ready chicken livers
  2. Prepare olive oil
  3. Make ready butter
  4. Get garlic cloves diagonally sliced
  5. Get onion,finely sliced
  6. Get green chillies ,diagonally sliced
  7. Get coriander powder
  8. Get black pepper powder
  9. Make ready cinnamon powder
  10. Make ready nutmeg powder
  11. Take sugar powder
  12. Take pomegranate molasses
  13. Take lemon juice
  14. Take salt
  15. Get cilantro and pomegranate seeds for garnishing

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Instructions to make Chicken livers with pomegranate molasses:
  1. Wash the chicken livers.Using a knife remove and discard the white snew.
  2. Cut the larger liver pieces into half.
  3. Heat oil and butter in a skillet.
  4. Add the chicken livers and saute on high heat for 2-3 minutes until it changes colour. Remove and keep aside.
  5. In the same skillet add onions and saute until slightly soft.
  6. Add sliced garlic and green chillies; continue to saute until the onions are completely soft.
  7. Add coriander powder, cinnamon powder,nutmeg powder salt and blck pepper powder. Saute for a minute on low heat.
  8. Add the chicken livers along with pomegranate molasses and sugar. Cover the skillet and continue cooking on low heat for 5 minutes.
  9. Turn heat off. Add lemon juice and stir through. Check seasoning and adjust accordingly. If sour add a little sugar to balance the sourness.
  10. Garnish with chopped cilantro and pomegranate seeds.
  11. 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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