Chicken Liver with Pomegranate Molasses

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Chicken Liver with Pomegranate Molasses

Tender chicken livers pan-seared with garlic and spices, then coated in a luscious pomegranate molasses and chili glaze.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Snack

Cuisine: Lebanese, Middle Eastern

Keyword: chicken, Lebanese, street food

Servings:

Calories: 277kcal

Cost: $6

Equipment

Ingredients

For the Chicken Liver:

1 lb 450 g chicken livers, trimmed of fat and membranes
2 tbsp olive oil
4 cloves garlic thinly sliced
1 small onion thinly sliced
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp red pepper flakes adjust to taste
Salt and black pepper to taste

For the Pomegranate Glaze:

¼ cup pomegranate molasses
2 tbsp honey or date syrup
1 tbsp lemon juice
¼ tsp chili powder or a pinch of Aleppo pepper
Pinch of salt

To Finish:

Fresh flat-leaf parsley chopped
Lemon wedges
Warm pita bread or markouk

Instructions

Prep the Livers

Trim the chicken livers: remove any white fat or sinew to prevent tough bites. Pat them dry with paper towels—moisture is the enemy of a good sear.
1 lb 450 g chicken livers, trimmed of fat and membranes
Season lightly with salt, black pepper, cumin, coriander, and cinnamon. Let rest at room temperature for 10 minutes.
½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp ground cinnamon, Salt and black pepper, ¼ tsp red pepper flakes

Make the Pomegranate Glaze

In a small saucepan, combine pomegranate molasses, honey, lemon juice, chili powder, and salt.
¼ cup pomegranate molasses, 2 tbsp honey or date syrup, 1 tbsp lemon juice, ¼ tsp chili powder or a pinch of Aleppo pepper, Pinch of salt
Simmer over low heat for 5 minutes, stirring constantly, until slightly thickened. Remove from heat and set aside.
Chef’s Tip: Adjust sweetness by adding more or less honey. For extra depth, stir in a teaspoon of balsamic vinegar.

Sear the Chicken Livers

Heat a large skillet over medium-high heat. Add olive oil.
2 tbsp olive oil
When the oil shimmers, add the sliced onions and garlic. Sauté until soft and just starting to color (about 2–3 minutes).
1 small onion, 4 cloves garlic
Push the onions and garlic to the side, then add livers in a single layer. Don’t overcrowd—cook in batches if needed.
Sear livers 2 minutes per side, turning once, until they develop a golden crust but are still pink inside. Overcooked livers turn chalky, so stay close.

Glaze the Livers

Lower heat to medium. Pour the pomegranate glaze over the livers.
Gently toss with a spatula or wooden spoon, coating each piece. Cook 1–2 minutes more until the glaze clings and the mixture is syrupy.
Taste and adjust seasoning—add a pinch of salt or a squeeze of lemon if needed.

Plate and Garnish

Transfer livers to a serving platter.
Spoon any remaining glaze and onions over the top.
Garnish with chopped parsley and lemon wedges. Serve immediately with warm pita or markouk.
Fresh flat-leaf parsley, Lemon wedges, Warm pita bread or markouk

Notes

The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.

Nutrition