middle-eastern

Chicken Livers with Pomegranate Molasses and Toasted Pita

This simmered dish pairs chicken livers, trimmed with pomegranate molasses, pita bread and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

62 g Carbohydrates

27 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

230g chicken livers, trimmed 274 kcal
12g olive oil 106 kcal
100g onion, thinly sliced 40 kcal
3g baharat spice blend 9 kcal
18g pomegranate molasses 47 kcal
30g water 0 kcal
70g pita bread 193 kcal
10g parsley, chopped 4 kcal
1g salt 0 kcal

Cooking instructions

chicken liverssalt
Pat chicken livers dry and trim any connective bits. Season with salt.
olive oilonion
Heat olive oil in a skillet over medium-high heat. Add sliced onion and cook 6 to 8 minutes until softened and lightly browned.
chicken livers
Add chicken livers in a single layer. Cook 2 to 3 minutes per side until browned outside and just cooked through (still slightly pink in the center is okay if desired).
baharat spice blend
Stir in baharat and cook 30 seconds until fragrant.
chicken liversonionpomegranate molasseswater
Add pomegranate molasses and water. Scrape up browned bits and simmer 1 to 2 minutes until the glaze coats the livers and onions.
chicken liversonionpita breadparsley
Toast the pita in a dry pan or toaster until crisp. Serve the livers and onions over or alongside the pita, topped with chopped parsley.