Chicken livers on toast with pomegranate is a Middle Eastern take on the classic dish British of livers and toast. The sweetness of the pomegranate seeds really sings in this dish, and complements the rich and lightly spiced livers so well. Thick slices of fresh sourdough bread make these chicken livers on toast extra special, as the bread soaks up all the flavours from the sauce so well. Chicken livers are a nutritious and good value source of protein that can be used for so much more than just paté. Our recipe for chicken livers on toast with pomegranate shows how easy it is to transform this humble ingredient into a truly impressive and flavourful simple supper.
- 400g chicken livers, trimmed and halved
- 60g flour
- 1tsp coriander seeds, ground
- 1tsp sumac, plus 1tsp for sauce
- ½tsp chilli flakes
- 50g butter
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 1tbsp tamarind paste
- 200ml beef stock
- 300g spinach
- 4 slices sourdough bread
- 4tbsp pomegranate seeds
- 1 small bunch of parsley, finely chopped
Toss the livers in flour, ground coriander, sumac and chilli flakes, and season well with salt and pepper. Heat the butter in a pan and fry the liver pieces for 2 mins or so on each side until crispy on the outside but still pink inside. Set aside.
Fry the shallots in the same pan for 5 mins until softened. Add the garlic and fry for another minute. Stir in the tamarind paste, an extra teaspoon of sumac and beef stock. Bring to a simmer and allow to cook down for 2 mins. Stir in the chicken livers and spinach.
Serve on toasted sourdough, sprinkled with pomegranate seeds and parsley.