Mix together chicken liver, pomegranate, Hanson’s Garlic Paste, salt & pepper – set aside for 30 minutes to marinate.
Heat corn oil in a saucepan, add marinated chicken liver (reserve marinade), sauté for a few minutes.
Add the reserved marinade, sauté gently for a few more minutes until the liquid evaporates.
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)