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benazir's blog
Chicken Livers With Sauce

When Mr. Riaz tasted this last night, he wanted to know where I got this recipe from. I said I made it up myself and rightfully so. Without further adiu, here it is.
I had added 1/4 cup of olive oil in my pot and turned it on to high heat. I added 1 onion or shallot cut in half moon slices with 1 pinch of pink salt. I stirred until it was brown. I added 3 cloves of garlic that I sliced. In a mortar and pestle I added 1 clove, 1 pinch each of allspice, black peppercorns cumin seeds and 1 small piece of broken cinnamon stick and ground these together and added this to a pot. You can also add 1 pinch of cinnamon powder too in its place too if this is what you have on hand.
I stirred and added 1 bay leaf whole, 1 piece of preserved lemon plus a little of the brine that it is in. I even make my own Preserved Lemons. Make this 3 days in advance if you do not have any of your own. I added 1 tbs each of pomegrante molasses and pomegrante sauce. These can be found in any Arabic food stores. I added 1 pinch of mint leaves, 1 banana pepper and 1 lb or kilo of chicken livers.
I cooked it until the chicken livers was not red anymore. I added 3 dashes of balsamic vinegar, 1 tbs of tomato paste and 1/2 cup of water. I cooked it a little more until the tomato paste started to make this yummy sauce and cooked for 5 minutes more on low heat then shut it off.
I ate mine on cous cous but it can aslo be eaten on rice and eaten with bread.
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