Starters & Light meals

Seared chicken livers with a pomegranate and chilli glaze


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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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