Chicken livers with pomegranate molasses
I suppose you could say I stole this recipe. But that’s okay because the person I stole it from also pinched it from somewhere. Apparently it’s a dish in Yalla Yalla - a small restaurant in Soho that Hazel and I went to once, a long time ago. I don’t remember eating livers there - but I don’t really remember anything about the meal other than it was nice. I vaguely remember us vowing to return but I never did. I suppose I should say something about how this weird (by British standards - does anyone eat liver these days?) liver eating is a result of a conscious decision to incorporate more offal in our diet because it is so nutrient dense. But ignore that bit - basically, the main reason to make it is because it is so tasty. Pomegranate molasses are sweet and sharp - I was worried it might be too sweet for my palate but once you add the fresh seeds, it just tastes perfectly savoury. It took very little time to cook - maybe 20 minutes all in, depending on your chopping skills. I did
