Seared chicken livers with a pomegranate and chilli glaze

Ingredients

Method

• 250 g free-range chicken livers
• 2 T olive oil
• Pomegranate molasses
• 1 red chilli, chopped
• 2 cloves crushed garlic
• Parsley, chopped

Method

Ingredients

In a hot pan, briefly sear free-range chicken livers in olive oil. Add the pomegranate molasses, chopped red chilli, crushed garlic and finely chopped parsley.
Serve warm with crusty rolls.