How to Cook Appetizing Chicken_liver_with_onion_garlic_and_pomegranate_molasses

Chicken_liver_with_onion_garlic_and_pomegranate_molasses. Pâté: Clean the chicken livers well and trim out any sinew. Heat half the butter in a sauté pan and add the onion, apple, garlic and thyme with a good pinch of salt. Pomegranate molasses: a thick syrup produced by cooking down pomegranate juice.

Chicken_liver_with_onion_garlic_and_pomegranate_molasses Heat oil in a large skillet over high heat. Pomegranate Sauce Pomegranate Molasses Meze Platter Gizzards Recipe Chicken Liver Recipes Molasses Recipes Chicken Livers Pistachios · Garlic Chicken Thighs: tender chicken thighs in garlic sauce w/crispy, delicious skin. Chicken stock & garlic bring extra flavor to the table. You can have Chicken_liver_with_onion_garlic_and_pomegranate_molasses using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken_liver_with_onion_garlic_and_pomegranate_molasses

  1. Prepare of fresh chicken liver.
  2. It’s of small onion – sliced.
  3. You need of garlic – crushed.
  4. It’s of butter.
  5. It’s of olive oil.
  6. You need of salt (optional).
  7. Prepare of black pepper.
  8. Prepare of 7 spices.
  9. Prepare of pomegranate molasses.
  10. It’s of chopped parsley – for garnish.

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Chicken_liver_with_onion_garlic_and_pomegranate_molasses instructions

  1. Add the oil and butter in a saucepan over medium heat, add the onion and garlic stir until translucent.
  2. Add the liver and stir for about 10 minutes over high heat until the liquids evaporated.
  3. Season with salt, black pepper and 7 spices. Stir all together.
  4. Add the pomegranate molasses. Adjust the flavour if need be with salt, pepper, molasses and spices.
  5. Stir the ingredients well, remove the pan from the heat. Garnish with chopped parsley and serve hot immediately.

The chicken livers with onion in the photo below were served as starter or appetizer with toasted bread. I just make little fancy but dish the same. Taste the sauce, it needs to be taste not. Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a bowl and add the milk to cover.

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