- 1/4 kilo chicken liver
- 3 tbs. lemon juice
- 1/3 tsp. coriander, chopped
- 3 tbs. pomegranate molasses
- 2 tbs oil
- salt, black pepper
- Combine lemon juice with garlic and oil.
- Wash liver, drain well, pour lemon sauce over liver, stand in fridge for 1/2 hour.
- Grill liver over griller until tender, season with salt and black pepper.
- Pour pomegranate molasses to cover the liver, garnish with chopped coriander, serve hot.