Chicken Livers with Houmous

30+ Mins

Houmous

Ingredients

for the Chicken Livers

400g chicken liver
350g milk
1 tbsp butter
1 garlic cloves, finely chopped
3 shallots, finely chopped
2 tbsp aged balsamic vinegar
3 tbsp pomegranate molasses
200ml chicken stock
RAMONA’S Original Houmous

for the garnish

1 tbsp flat leaf parsley, roughly chopped
1 tbsp fresh pomegranate seeds
Warm pittas

Method

To prep chicken livers, on a clean board cut all sinew and fat from the liver and place in a bowl with the milk and allow to soak for up to 24 hours…. After that drain and place on some kitchen roll and season with salt and pepper.

To cook the chicken livers, pre-heat a large frying pan on a moderate, add some rapeseed oil and fry the chicken livers for 3 mins each side or until golden brown. Remove chicken livers from the pan and allow to rest on a warm plate. Mean while in the same frying pan add the butter, garlic and shallots and cook until shallots are soft. Add chicken stock, balsamic and molasses and reduce by 2/3. Then return livers and cooking juices to the frying pan and glaze livers in the sauce. Taste and adjust seasonings if needed.

To serve, spoon the warm Houmous into the centre of a plate and make a well, spoon a generous portion and the glazed chicken liver and sauce. Garnish with a squeeze of fresh lemon juice, pomegranate seeds and fresh parsley. Eat with warm pitta bread

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