Chicken Livers With Pomegranate Molasses

• 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

1. 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.
2. Stir chicken livers into skillet. Cook until livers release their moisture and brown, about 5 minutes.
3. 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.
4. Serve chicken livers hot garnished with chopped parsley.

vegetable oil, onion, green bell pepper, chicken livers, ground cumin, chile powder, ground black pepper, salt, pomegranate molasses, parsley

Taken from www.allrecipes.com/recipe/245348/chicken-livers-with-pomegranate-molasses/ (may not work)