Moroccan-Spiced Chicken Liver and Caramelised Onion Rice Bowls

Ingredients

• 500 g chicken livers
• 300 g basmati rice
• 3 onions
• 2 tbsp ras el hanout
• 1 tsp ground cinnamon
• 4 tbsp olive oil
• 2 tbsp pomegranate molasses
• 30 g fresh flat-leaf parsley
• 1 lemon

Method

1. 1

   Cook the basmati rice according to pack instructions, then drain and set aside.

2. 2

   Thinly slice the onions. Heat 3 tbsp olive oil in a large frying pan over a low-medium heat and cook the onions for 20 minutes, stirring occasionally, until deeply golden and caramelised. Stir in the cinnamon for the final minute.

3. 3

   Trim the chicken livers and toss in ras el hanout and seasoning. Push the onions to one side of the pan, increase the heat and fry the livers for 2–3 minutes each side until browned outside but still slightly pink inside.

4. 4

   Drizzle the pomegranate molasses over the livers and onions and toss together briefly.

5. 5

   Divide the rice between four bowls, top with the liver and caramelised onion mixture, scatter over parsley and finish with a squeeze of lemon.