Chicken_liver_with_onion_garlic_and_pomegranate_molasses

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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.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken_liver_with_onion_garlic_and_pomegranate_molasses using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken_liver_with_onion_garlic_and_pomegranate_molasses:
  1. Make ready 1 kg fresh chicken liver
  2. Get 1 small onion - sliced
  3. Make ready 3 cloves garlic - crushed
  4. Prepare 1 tbsp butter
  5. Take 2 tbsp olive oil
  6. Take 1⁄2 tsp salt (optional)
  7. Get 1⁄3 tsp black pepper
  8. Make ready 1⁄2 tsp 7 spices
  9. Take 1⁄2 cup pomegranate molasses
  10. Get 3 tbsp chopped parsley - for garnish

The Best Pomegranate Molasses Chicken Recipes on Yummly Moroccan Spiced Pork Kebabs With Pomegranate Glaze & Herby Yogurt, Spiral Ham Steaks, Shelling Beans And Charred Herb Vinaigrette, Pulled Pork A La Maggie. Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins.

Instructions to make Chicken_liver_with_onion_garlic_and_pomegranate_molasses:
  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

Spread the onion and garlic mixture over the top of the chicken breasts. Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end. Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over.

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