Love For Liver, Part II: Chicken Livers With Pomegranate Molasses

This weekend chicken livers were on sale at Kroger, which means they cost a cheek-slappingly low 90 cents(!) instead of $1.42. Seriously, when was the last time you could buy a pound of meat that provides 487% of your RDA of iron for less than a dollar?

Syrian Foodie in London claims this recipe is for one of his very favorites, and after preparing it, I'm happy to say now it's one of mine, too. Its success is due to the rich balance of butter, booze, and fruity sweetness. Btw, if you can't find ghee at your local supermarket (check the foreign foods section), you can clarify butter yourself.

Ingredients

• 1/2 pound chicken livers

• 1 tablespoon ghee

• 2 tablespoons pomegranate molasses

• 3.5 ounces of red wine

• Salt and pepper

• 1 tablespoon cold butter

Directions

1.  Pan fry the chicken livers in ghee until they are brown on the outside.

2. Add molasses, red wine, salt, and pepper.

3. Cook livers one or two minutes more, just until tender.

4. Remove livers and reduce sauce by a quarter.  

5. Add  cold butter to sauce and mix thoroughly. Pour on top of livers and serve with bread or rice.