Chicken liver recipe

karenkasbi Posts: 216 Member
This is a great lebanese recipe, we eat it as an appetizer, but if you like the taste, you can make it as a main dish and make mashed potatoes next to it with a lettuce salad.

This feeds 4-5 people.

1 kg (2 lbs.) chicken liver, cleaned, washed and strained.
1 big onion, chopped finely
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 tsp cumin (this is really important)
1/4 cup vegetable oil
1 tbs butter
2 tbs pomegranate syrup

heat the oil and butter and fry the onions. add the chicken with spices and fry until the livers are soft (they will decrease in size and turn the colour black. They shouldn't look red). About 20 minutes in high heat. Turn the heat off, add the pomegranate syrup and let it cool before serving.



  • OldHobo
    OldHobo Posts: 647 Member
    Hmm. I only know chicken livers battered and fried or cooked with rice, "Dirty Rice." Your recipe, or your Mom's, looks good.
    Do the onions caramelise or, more or less disappear, into a sauce.
    Whole or ground cumin?
    I'm not used to pomegranates. Pretty sure I'm missing the boat. Bought some last year but they had a small, rock hard, white "seeds" inside the red seeds, so I crushed them into a syrupy juice that made anything it touched better.
    I like dishes you cool and eat a room temperature.
    I think I'd like to make this with olive oil.
    Does this dish make anything grow?
    Do you know a Lebanese recipe for gizzards?
  • mockchoc
    mockchoc Posts: 6,573 Member
    That sounds amazing. I'll give it a try. I already have some pomegranate syrup anyhow. Thanks!