How to Fry Chicken Livers

Ingredients

• 500 g chicken livers with hearts
• Aromatics: bay leaves, cardamom pods, and cinnamon sticks
• 1/4 cup vegetable oil
• 1/4 cup butter
• Salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon seven-spice mix
• 1/2 teaspoon paprika
• Pomegranate molasses
• Note:
• It is essential to fry the livers over medium heat because high heat can leave the inside pink even after they appear cooked.
• See also Yellow rice with vegetables and roasted chicken — another notable recipe from Amir
• For more from Amir, see Cauliflower with Tahini

Method

1. Clean the chicken livers thoroughly by removing the red veins inside; also slit the hearts down the middle and clean them.
2. Wash the chicken livers by soaking them in water, vinegar, and lemon, then rinse with water and drain well.
3. In a pan, sauté the livers with aromatics until they dry out; then add oil and butter and cook over medium heat until done. We advise not to over-fry them so they don't dry out inside.
4. Sprinkle salt and spices, toss after they finish cooking, and remove from the heat.
5. Drizzle pomegranate molasses over the top and serve hot.
6. Amir Youssef
7. Yellow rice with vegetables and roasted chicken is also one of Amir's distinctive recipes
8. For more from Amir, here is cauliflower with tahini