Wash the chicken livers.Using a knife remove and discard the white snew.
Cut the larger liver pieces into half.
Heat oil and butter in a skillet.
Add the chicken livers and saute on high heat for 2-3 minutes until it changes colour. Remove and keep aside.
In the same skillet add onions and saute until slightly soft.
Add sliced garlic and green chillies; continue to saute until the onions are completely soft.
Add coriander powder, cinnamon powder,nutmeg powder salt and blck pepper powder. Saute for a minute on low heat.
Add the chicken livers along with pomegranate molasses and sugar. Cover the skillet and continue cooking on low heat for 5 minutes.
Turn heat off. Add lemon juice and stir through. Check seasoning and adjust accordingly. If sour add a little sugar to balance the sourness.
Garnish with chopped cilantro and pomegranate seeds.
Serve immediately with Arabic flatbread(pita bread).
