Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way 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 unique. This is gonna smell and look delicious.
Chicken livers with pomegranate molasses is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken livers with pomegranate molasses is something that I have loved my whole life.
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 have to prepare a few components. You can cook chicken livers with pomegranate molasses using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken livers with pomegranate molasses:
- Take 400 gm chicken livers
- Get 3 tbsp olive oil
- Get 1 tbsp butter
- Make ready 5 garlic cloves diagonally sliced
- Prepare 180 gm onion,finely sliced
- Make ready 5 green chillies ,diagonally sliced
- Make ready 1 tsp coriander powder
- Get 1 tsp black pepper powder
- Take 1/4 tsp cinnamon powder
- Take 1/4 tsp nutmeg powder
- Make ready 1/2 tsp sugar powder
- Take 4 tbsp pomegranate molasses
- Prepare 1/2 lemon juice
- Get to taste salt
- Take as needed cilantro and pomegranate seeds for garnishing
Add the chicken livers and allspice and season generously. Cook gently until the livers are just pink in the centre. Pomegranate molasses: a thick syrup produced by cooking down pomegranate juice. It is a slightly astringent, sweet-sour condiment used widely throughout the.
Instructions to make Chicken livers with pomegranate molasses:
- 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).
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