Ingredients:
2 tbsp or 20g olive oil
1 medium or 100g onion, chopped
1 clove or 5g garlic, finely chopped
400g chicken liver, cleaned and chopped to 5cm pieces
1 tsp or 5 ml balsamic vinegar
1 cup or 250 ml water.
2 cubes chicken stock
1 tbsp or 20 g pomegranate molasses
4-5 medium or 400g tomatoes, peeled and diced
400g fettuccini pasta
2L water (for boiling pasta)
1/4 cup or 35g pine seeds, lightly toasted(optional garnish)
Direction:
1. Heat olive oil in a deep frying pan over medium high heat, add onion and saute until soft. Add garlic and saute for another minute.
2. Add chicken liver and gently saute until seared on all sides. Add balsamic vinegar and water to deglaze pan.
3. Add chicken stock, pomegranate molasses and tomatoes and allow to cook uncovered for 10 minutes until sauce is formed and slightly thickened.
4. Meanwhile, cook pasta in boiling water to al dente, drain and add to pan.
5. Gently coat pasta with sauce and allow to cook for another 3-4 minutes with sauce.
6. Transfer to a serving dish and sprinkle with toasted pine seeds as an optional garnish.
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