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!