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