Pomegranates and chicken liver are among the foods that are simply made for each other. Delicate silky meaty delicate taste of the liver is ideally set off with a sweet, slightly astringent, thick pomegranate sauce. You can prepare different variations of the sauce, as well as different liver dishes that require such a dressing.
It is necessary
-
- Simple pomegranate sauce
- 4 large large pomegranates (about 3 kg);
- 3 tablespoons cornstarch
- ¾ glasses of sugar;
- honey
- rosemary
- raspberries.
- Spicy ginger and pomegranate sauce
- 2 glasses of pomegranate juice;
- 1/4 cup granulated sugar;
- 1/4 cup apple cider vinegar
- 3 cm fresh ginger root;
- 1/4 tsp chili flakes.
- Chicken liver with pomegranate sauce
- 500 g chicken liver;
- 2-3 medium onions;
- olive oil;
- 50 g butter
- 300 g of small young carrots (baby carrots);
- 2-3 teaspoons of sesame seeds;
- 2-3 tablespoons of plain pomegranate sauce
- a few grains of allspice;
- 1 teaspoon of cumin;
- 1 teaspoon tomato puree
- parsley.
Instructions
Step 1
Simple pomegranate sauce
Cut the grenades in half, not across, but lengthwise. Place a strainer in a large bowl. Place the fruit, cut side down, on a sieve and tap it with a spoon. All grains need to get enough sleep. Take a mashed potato or pestle and press on the grains to squeeze out about 2-3 cups of juice.
Step 2
Pour the juice into a small saucepan, sift the starch, add it along with sugar to the juice. Add starch in a thin stream, constantly stirring the juice, trying to get into the formed funnel. Heat the sauce over low heat, not forgetting to stir, until it thickens and is 1/3 thick.
Step 3
You can diversify this version of the sauce by adding to it during heat treatment 250 g of frozen or fresh raspberries, ½ cup of liquid honey instead of sugar, or adding 1-2 tablespoons of rosemary leaves.
Step 4
Spicy ginger and pomegranate sauce
Take Pomegranate Juice. Both obtained from fresh fruit and canned products will do. Remove the skin from the ginger root and grate on a fine grater. Combine honey, juice, apple cider vinegar, ginger, and pepper in a small saucepan. Put it on fire and bring the mixture to a boil. Reduce heat, cover and simmer for about 10 minutes, until sauce is 1/3 boiled down. Cool and use. Such a sauce can not only be used as a seasoning for chicken liver dishes, but also be used as a basis for a marinade.
Step 5
Chicken liver with pomegranate sauce
Rinse the liver, cut the veins, dry. Heat the olive oil in a heavy skillet with high sides. Fry the liver quickly until golden brown, so that it is slightly pink on the inside. This will take about 10 minutes. Peel the onion and cut into half rings. In a separate frying pan, fry the onion until transparent, then add cumin and sesame seeds to it, pour in 1/2 cup of water. Let it boil, then add the carrots and allspice. When the carrots are soft, add the liver, pour in the sauce and heat. Serve garnished with parsley.
