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This Lebanese-style chicken liver dish is a culinary gem blending sweet pomegranate molasses with rich livers. A flavorful meal that'll transport you straight to the Middle East in just 25 minutes.
I cook these chicken livers whenever I have friends over to introduce them to Lebanese cooking. The first time I tasted this dish was during a trip to Beirut and I knew right away I had to make it at home.
Ingredients
Step by step instructions
Pomegranate molasses really makes all the difference in this dish. Its tangy sweetness perfectly balances the richness of the livers. I still remember my grandmother always adding an extra spoonful because she said it was good for both heart and soul.
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Storage and leftovers
Variations and substitutions
Serving suggestions
Origin and tradition
Frequently Asked Questions
- → Can I swap the pomegranate molasses?
Sure! You can use reduced balsamic vinegar or mix pomegranate juice with a bit of sugar for a similar taste.
- → What pairs well with this dish?
Serve it with pita bread, a Lebanese salad like fattoush, or fragrant rice.
- → How do I know if the chicken liver is cooked?
The livers should be golden on the outside but still slightly pink inside for a tender texture.
- → Can I substitute with another type of liver?
Absolutely! You can use beef, lamb, or duck liver, but adjust the cooking time accordingly.
- → Can this meal be prepped ahead?
It’s best served right away for optimal texture and flavor. But you can prep the ingredients in advance.