Fried Chicken Liver with Pomegranate

Method:

1. Rinse the chicken livers under running water. Cut the two lobes of the livers in half.
2. Pour the olive oil in a large skillet and cook the onion, stirring often over medium heat until the onions are golden in color.
3. Remove the onions with a slotted spoon to one bowl and the oil to a different bowl. Set both aside.
4. Add the flour to a deep bowl, then dredge the liver in flour shaking off excess flour.
5. Add 3-4 tbsp of the oil used earlier to a large skillet and preheat over medium heat. Add the chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side. Do not overcook the liver, or it will taste chalky.
6. Transfer to a paper towel-lined platter and sprinkle with salt and pepper right away.
7. Transfer the liver to a flat serving plate lined with Arabic bread, placing the onions on top of the liver and garnish with fresh parsley. Serve immediately with hummus garnished with pomegranate seeds as a side.