World Cuisine

Chicken Livers and Pomegranate Syrup on Fried Bread

cook 20 mins
  • 2–3 tablespoons olive or argan oil
  • 15 g (1/2 oz) butter
  • 4 slices of crusty bread
  • 2–3 garlic cloves, finely chopped
  • 1 dried red chilli, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 450 g (14 1/2 oz) chicken livers, trimmed and cut into chunks
  • 2 tablespoons pomegranate syrup
  • salt and pepper
  • finely sliced or chopped rind of 1/2 preserved lemon (see page 68)
  • small bunch of flat leaf parsley, finely chopped
  • Heat the oil and butter in a heavy-based frying pan, add the bread slices and fry for 2–3 minutes on each side until crisp and golden brown. Drain on kitchen paper and set aside.
  • Stir the garlic, chilli and seeds into the pan and cook for 2 minutes. Add the chicken livers and cook, stirring, for 3–4 minutes until browned all over. Season and stir in the pomegranate syrup.
  • Place the fried bread on a serving dish and spoon over the chicken livers. Garnish with the preserved lemon rind and parsley and serve.
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