Chicken Liver in Balsamic-Pomegranate Sauce

👨‍🍳 Method

To assemble

1. 1
   Ahead of time, clean the liver and cut into medium pieces.

   KnifeCutting board
2. 2
   Heat the olive oil in a wide pan over medium heat.

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

   ⚙ 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 garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Add the liver over high heat and fry 4–5 minutes. 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.
6. 6
   Sprinkle the cumin, ground coriander, salt and black pepper over the liver and stir.
7. 7
   Add the vinegar and pomegranate molasses and stir.

   Stove
8. 8
   Serve immediately with country bread, sprinkled with the pine nuts and parsley.