10 min
10 min
5 Per
Indulge in the exquisite taste of Kibdeh Jaj, a Middle Eastern dish of succulent chicken liver cooked in a tangy and sweet pomegranate molasses sauce. Our recipe is perfect for a quick and easy meal that will leave you wanting more.
Begin by washing your chicken liver thoroughly using lemon wedges and juice, then pat it dry. Next, coat your liver with cinnamon and cook it in very hot oil until it turns brown. Remove the liver from the skillet and set it aside. In the same skillet, add sliced onions and salt, and allow them to sweat and caramelize until they are brown and start to stick to the edge of the pan. Once the onions are ready, deglaze the skillet with 1/2 cup of lemon juice and 2 teaspoons of pomegranate molasses, and bring the mixture to a quick boil. Add your liver back into the pan and allow it to absorb the glaze. Serve your delicious chicken liver with bread and enjoy!
- 1/2 cup lemon juice
- 1/2 k chicken liver
- 1 tspn cinnamon
- 1/4 cup canola oil
- 2 tspns pomegranate molasses
- 1 tson salt and pepper
- 1 whole onion
- 1 chili pepper for extra flavor