By Franco Namani
Chicken liver with Pomegranate Molasses / Sawda Djej
8 steps
Prep:20minCook:10min
This is another Authentic Lebanese dish from the “hot mezze” family. Chicken liver has a strong flavor that may take a little getting used to. So, If you’re feeling adventurous and enjoy minerally, earthy flavors, give liver a try.
Updated at: Thu, 17 Aug 2023 13:52:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
3
Low
Nutrition per serving
Calories155.3 kcal (8%)
Total Fat6.4 g (9%)
Carbs8.8 g (3%)
Sugars2.5 g (3%)
Protein14.3 g (29%)
Sodium253.5 mg (13%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a small skillet, add the garlic with regular olive oil and gently heat until very slightly golden ( Max 2 minutes) didn’t burn it, Then remove and set aside.
Step 2
In a medium heat stove, put the oil in a wide frying pan until it is hot, then add the chicken liver to the oil, and fry flipping on all sides, until liver releases their moisture & slightly browned, approx 6 to 8 minutes.
Step 3
Remove the livers from the stove, drain any access liquid, then place it on a plate and set it aside.
Step 4
Put pomegranate molasses in the same wide pan, and add two tablespoons of water, black pepper and salt.
Step 5
Leave the mixture on medium heat until it comes to a boil.
Step 6
Add the sautéed garlic and chicken liver to the mixture, and leave it on a low heat for three minutes while stirring.
Step 7
Pour the chicken liver into a serving dish and serve hot.
Step 8
Serve it with a side of Lemon wedges, You may garnish it with roasted pine nuts, spring onion or chopped parsley.
Notes
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