كبدة دجاج بدبس الرمان

Slice the onion and bell peppers into long, thin strips.

In a pan over high heat, heat a small amount of olive oil until it’s very hot.

Sear the chicken liver in the hot oil until fully cooked. It's very important that the oil is extremely hot to seal the juices inside the liver, keeping it tender and preventing any gamey or unpleasant odor.

In another pan, sauté the onion and bell pepper slices in a little olive oil until they soften and are cooked through.

Add the cooked chicken liver to the vegetables, then season with garlic powder, salt, pepper, and pour in the pomegranate molasses.

Stir everything together on high heat for 2–3 minutes until well combined and the flavors meld. Serve hot.