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Seared chicken livers with a pomegranate and chilli glaze

By Abigail Donnelly
4
Easy

Ingredients

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

Method

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.