Chicken Liver

by Luban Azhar Serves 1


Step 01

Mix together chicken liver, pomegranate, Hanson’s Garlic Paste, salt & pepper – set aside for 30 minutes to marinate.

Step 02

Heat corn oil in a saucepan, add marinated chicken liver (reserve marinade), sauté for a few minutes.

Step 03

Add the reserved marinade, sauté gently for a few more minutes until the liquid evaporates.

Step 04

Season with salt & pepper, add lemon juice, remove from heat. Serve hot with a slice of lemon.


  • 250 gms Chicken Liver (cleaned & chopped)
  • 45g Pomegranate Sauce
  • 20g Hanson’s Garlic Paste
  • Black Pepper & Salt (for taste)
  • 20 ml Corn Oil
  • 10 ml Lemon Juice
  • ½ Lemon (sliced, for garnishing)