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SEARED CHICKEN LIVERS WITH A POMEGRANATE AND CHILLI GLAZE
Seared chicken livers with a pomegranate and chilli glaze
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How to:

Depip a pomegranate

Cut the crown end of the pomegranate and lightly score the rind in several places. Immerse the fruit in a bowl of water and soak for 5 minutes.

Hold the fruit under water and break the sections apart, separating the seeds from the membrane.The seeds will sink while the rind and membrane will float. Skim off and discard membranes and rind. Pour the seeds into a colander, drain, and pat dry



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Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Low carb / Fat conscious / Dairy free
Ingredients:
250 g free-range chicken livers
2 T olive oil
Pomegranate molasses
1 red chilli, chopped
2 cloves crushed garlic
Parsley, chopped
Cooking instructions:

In a hot pan, briefly sear free-range chicken livers in olive oil. Add the pomegranate molasses, chopped red chilli, crushed garlic and finely chopped parsley.

Serve warm with crusty rolls.



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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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