Chicken Livers with Garlic, Lemon and Pomegranate Molasses

Ingredients

For the recipe

• 600 g raw chicken livers, weighed after trimming away connective tissue and any discolored areas
• 2 tablespoons olive oil (27 g), divided equally between 2 batches
• 15 g unsalted butter
• 6 large garlic cloves (24 g peeled weight), finely minced
• 3 tablespoons pomegranate molasses (60 g); use thick, tangy cooking molasses, not grenadine or ordinary sugarcane molasses
• 2 tablespoons freshly squeezed lemon juice (30 ml, approximately 30 g)
• 60 ml water, plus a little extra only if needed to loosen the sauce
• 1/2 teaspoon fine salt (3 g), divided equally between 2 batches
• 1/2 teaspoon ground black pepper (1 g), divided equally between 2 batches
• 2 tablespoons finely chopped fresh flat-leaf parsley (10 g), divided

Instructions

1. Prepare the garlic, lemon juice, parsley and sauce ingredients before handling the raw livers. Stir the pomegranate molasses and the measured 60 ml water together in a small bowl. Keep the lemon juice separate for finishing the dish.
2. If using frozen livers, thaw them fully in the refrigerator before starting; thawing time is not included in the preparation time. On a board reserved for raw poultry, separate the liver lobes and trim off tough connecting tissue. Cut unusually thick lobes horizontally into pieces no more than about 1.5 cm thick so they cook evenly. Weigh out 600 g after trimming.
3. Pat the livers thoroughly dry with disposable paper towels; do not rinse them in the sink. Discard the towels and wash your hands and any surfaces or utensils that touched the raw livers. Divide the livers into 2 equal batches and keep the second batch refrigerated until needed.
4. Heat a heavy 28-30 cm skillet over medium-high heat for about 2 minutes. Add 1 tablespoon of the olive oil. Season the first batch of livers with half the salt and half the black pepper immediately before adding them to the pan.
5. Arrange the first batch in one uncrowded layer. Cook without moving for about 2 minutes, then turn gently with tongs and cook for another 2 minutes. Reduce the heat to medium and continue cooking, turning as needed, for roughly 1-3 minutes more. Cooking time varies with thickness, pan and starting temperature.
6. Check the center of each liver piece with a thin-tip food thermometer inserted from the side into its thickest part. Every piece must reach at least 74°C / 165°F before removal. Do not judge safety by exterior browning or interior color. Transfer pieces as they reach temperature to a clean plate and cover loosely; avoid continuing to cook them after they are done.
7. Add the remaining 1 tablespoon olive oil to the skillet. Season the second batch with the remaining salt and pepper and repeat the same cooking process, again checking for at least 74°C / 165°F. Transfer to the clean plate. If the browned residue starts becoming black rather than brown, reduce the heat; remove burnt residue carefully before making the sauce.
8. Reduce the heat to low and let the skillet cool slightly for about 30 seconds. Add the butter, then the minced garlic. Stir for 30-45 seconds, just until fragrant, without letting the garlic turn dark brown.
9. Stir the molasses-water mixture again and carefully pour it into the skillet. Increase the heat to medium-low and scrape up the browned, but not burnt, cooking residue. Simmer gently for 1-2 minutes until the sauce looks glossy and lightly coats a spoon. It should remain pourable rather than turning into a sticky glaze.
10. Return the cooked livers and their collected juices to the skillet. Turn them gently in the sauce over low heat for 30-60 seconds, just to coat and warm them. Avoid vigorous stirring or prolonged boiling. If the sauce becomes too thick, add extra water 1 tablespoon at a time.
11. Remove the skillet from the heat. Stir in the lemon juice and half the parsley. Taste the sauce only now that all the livers are fully cooked. Divide the livers and sauce evenly among 4 plates and scatter over the remaining parsley. Serve immediately. Flatbread, rice and any additional garnishes are optional and excluded from the nutrition.
12. Refrigerate leftovers promptly in shallow covered containers within 2 hours, or within 1 hour when the surrounding temperature is above 32°C / 90°F. Keep at 4°C / 40°F or below and use within 3 days. Reheat only the portion needed, with a small splash of water, until the livers reach 74°C / 165°F throughout.