- 1/4 cup vegetable oil
- 1 large onion, minced
- 1 green bell pepper, coarsely chopped
- 2 pounds chicken livers
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chile powder (optional)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons pomegranate molasses
- 1/2 cup chopped parsley, or to taste
- Heat oil in a large skillet over high heat. Add onion; cook and stir until soft and translucent, about 4 minutes. Add bell pepper and cook until softened, about 3 minutes.
- Stir chicken livers into skillet. Cook until livers release their moisture and brown, about 5 minutes.
- Sprinkle cumin, chili powder, black pepper, and salt over the liver. Stir until fragrant, 1 to 2 minutes. Add pomegranate molasses and stir until flavors combine, about 2 minutes.
- Serve chicken livers hot garnished with chopped parsley.