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Cooking with

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15 to 20 minutes

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Cooking with

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Offal recipes

Seared chicken livers with a pomegranate and chilli glaze

Seared chicken livers with a pomegranate and chilli glaze

By Abigail Donnelly

Serves 4

Difficulty 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.

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Chicken livers with carrot mash and crispy kale

Chicken liver pâté

Baked chicken liver paté with clementines

Chicken liver pâté with verjuice jelly

Spicy chicken livers on toast

Asian-style liver and onions

Luke Dale-Roberts’ chicken liver pâté

Pickled turnips and beetroot with rustic chicken liver pate

Polenta fingers and chilli chicken livers

Seared calves liver and onions

Chicken liver mousse with muscadel wine jelly

Seared chicken livers with a pomegranate and chilli glaze

Seared chicken livers with a pomegranate and chilli glaze

Ingredients

Method