Ingredients

Method

• 3 T vegetable oil
• 750 g free-range chicken livers
• 2 large onions, sliced
• 2 cloves garlic, chopped
• 4 T Woolworths steak-and-chops seasoning
• 2 T paprika
• 1 T smoked chilli flakes
• 1 T ground coriander
• 1 T ground cumin
• 3 pomegranate molasses
• 30 g fresh coriander, chopped
• 3 T coriander pesto, for serving
• 3 T Greek yoghurt, for serving
• pomegranate rubies, for serving
• fresh basil, for serving
• flatbreads or rice, for serving

Method

Ingredients

1. Heat the oil in a pan. Fry the chicken livers until browned and caramelised, but a little pink in the middle. Set aside.

2. In the same pan, fry the onions, then add the garlic and steak-and-chops seasoning, paprika, chilli  flakes, ground coriander and cumin. Fry for 5 minutes, or until the onions are soft, translucent and even a little charred. Gently stir in the seared chicken livers. Add the pomegranate molasses and coriander and stir once more.

3. Turn out onto a platter, then spoon over the Greek yoghurt and coriander pesto, and scatter with pomegranate rubies and fresh basil.

Serve with flatbreads or rice.

Find more chicken recipes here.

Photograph: Willow Tucker