Prep Time
10minutes mins
Cook Time
10minutes mins
Total Time
20minutes mins
Course
Appetizer, Side Dish
Cuisine
Lebanese
Servings
4 people
Equipment
1 Large skillet or frying pan a non-stick skillet works well for this recipe.
Ingredients
2 tablespoon olive oil
2 tablespoon butter
500 g chicken liver
2 tablespoon lemon juice adjust to taste
2 cloves garlic
1 teaspoon cumin
salt to taste
pepper to taste
flat leaf parsley optional
pomegranate seeds optional
Instructions
Clean the chicken livers by removing any membranes or connective tissues. Cut them into bite-sized pieces if they are large. Pat them dry with paper towels.
Melt the butter with olive oil in a skillet over medium-high heat.
Add the chicken liver pieces in a single layer to ensure even cooking.
Sauté the chicken livers for about 2-3 minutes on each side, or until they are browned on the outside and slightly pink on the inside.
Add the garlic, lemon, salt, pepper and cumin and stir
Transfer the chicken livers onto a serving dish and garnish with chopped parsley and pomegranate seeds
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