Sautéed Chicken Livers with Pine Nuts and Pomegranate

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, pat the liver dry well with paper towels.

   Paper towels
2. 2
   Heat the olive oil in a wide pan over high heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the onion and fry for 8–10 minutes, stirring, until the onion browns.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the liver over high heat and fry 3 minutes per side. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.
5. 5
   Sprinkle the cumin, paprika, salt and black pepper over the liver and stir.
6. 6
   Toast the pine nuts in a dry skillet over medium heat 2–3 minutes, stirring, until they brown.

   ⚙ Dry-Pan ToastingStoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
7. 7
   Serve immediately, sprinkled with the pine nuts, pomegranate seeds and parsley.