Super quick and simple yet extremely satisfying dish which combines some wonderful flavours creating an unforgettable dining experience. Soft livers, slightly sour hard pomegranate seeds finished off with the citrusy aroma of fresh coriander leaves… what’s not to love?
If you like livers (and even if you don’t) you should really give this recipe a try. I know your first reaction might be “meh” but trust me, give it a try and you will love it.
I am a huge fan of quick meals. Often there is nothing better than a yummy dinner or supper on the table ready within minutes, not hours.
Livers cook quickly but they can be tricky… The longer you cook them the tougher they become, so overcooking them is a big no-no. Another tricky part relates to salt… added to soon makes them tough in the same way as overcooking, so salt goes always last when it comes to cooking livers.
Preparation time: 5 minutes
Cook time: 10 minutes
- 400g chicken livers
- 1 large pomegranate
- 1 large bunch of fresh coriander
- 1tbsp olive oil
- 1tbsp butter
- 1/4tsp salt
- 1/4tsp pepper
Wash and chop the livers into smaller, bite-size chunks.
Wash and finely chop the coriander.
Deseed the pomegranate.
Preheat a heavy bottom frying pan, once hot add both butter and oil.
Once piping hot add the chopped livers, cook for 7 minutes stirring and tossing them continually.
Then add ¾ of the pomegranate seeds; cook for additional 2 minutes, continue stirring.
Add salt and pepper and ¾ of the chopped coriander; cook for an additional 1 minute.
Serve onto a plate or shallow bowl. Garnish with the remaining coriander and pomegranate seeds.
Serve with some nice buttered bread or best of all some nice hot buttered toast.