Moroccan Livers
I don’ like liver, until I crave it, so when I read an excellent looking recipe for a Lebanese liver dish a few days ago I was suddenly craving it hard. Irritatingly I couldn’t find the recipe as I was walking home to look up the ingredients, and I misremembered it as being Moroccan, so set about making it up as I went along.
You will need
- Chicken livers, I used a 250g pack
- A small red onion
- A pomegranate
- A heaped teaspoon of ras el hanout
- A good slug of pomegranate juice - I used POM Wonderful Pomegranate Juice
- A large bunch of parsley, stems chopped and tops roughly chopped
- A flatbread.
- I put a sprinkle of my salad topping seeds
Do
- Soak the liver in plenty of water whilst you prepare everything else
- Fine slice the onion and pop in a pan with a drop of oil to fry slowly
- Seed the pomegranate and trim the liver of connective tissue whilst the onion fries
- Add the ras el hanout to the onion and turn up the heat. Sizzle for a minute
- Add the liver and parsley stems, sizzle and stir
- Once the liver looks set, add the rest of the ingredients except the seeds
- Give it all a good bubble and let the liquid redue to next to nothing. Warm the bread in the meantime
- Pile it all together. I served it with a blob of yoghurt and some olives, with the seeds piled on top
Tip: if your flatbread has gone a bit stale run it under the tap, not just dampen it, but actually run it under, then pop under a hot grill. Revitalises it magically.
Result
Sweet, sticky, savoury, morish. Ticked off my need for liver for another few months.
