500g Agro Trobras Chicken Livers
1 cup flour
1 large onion, sliced
½ cup olive oil
Fresh parsley leaves for garnishing
Fresh lemon slices for serving
Ready hummus for serving
Pomegranate seeds for garnishing


1.Rinse the chicken livers under running water. Cut the two lobes of the livers in half.
2.Pour the olive oil in a large skillet and cook the onion, stirring often over medium heat until the onions are golden in color.
3.Remove the onions with a slotted spoon to one bowl and the oil to a different bowl. Set both aside.
4.Add the flour to a deep bowl, then dredge the liver in flour shaking off excess flour.
5.Add 3-4 tbsp of the oil used earlier to a large skillet and preheat over medium heat. Add the chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side. Do not overcook the liver, or it will taste chalky.
6.Transfer to a paper towel-lined platter and sprinkle with salt and pepper right away.
7.Transfer the liver to a flat serving plate lined with Arabic bread, placing the onions on top of the liver and garnish with fresh parsley. Serve immediately with hummus garnished with pomegranate seeds as a side.

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