Lebanese-style chicken livers with pomegranate molasses (Sawda Djej)
Chicken livers might not be the first thing that comes to mind when thinking about wellness foods, but they’re one of the most underrated superfoods—especially for women. Naturally gluten-free and high in bioavailable nutrients, this protein-packed ingredient supports energy, hormone health, and more.
Just 100 grams of chicken liver provides over 300% of your daily requirement for vitamin A, essential for skin, vision, and immune function. It’s also one of the richest natural sources of iron and vitamin B12, two key nutrients that support red blood cell production and help combat fatigue and anemia—issues many women face, especially during menstruation, postpartum, or perimenopause.
Paired with pomegranate molasses, garlic, and onions in this traditional-style dish, the recipe not only tastes bold and balanced, but also delivers a nourishing meal that supports hormone balance, high iron levels, and overall vitality. Plus, it's naturally gluten-free and easy to pair with your favorite whole food sides like roasted spicy potatoes or rice.
If you’re looking to add variety, flavor, and serious nutrition to your plate, chicken livers deserve a spot on your weekly menu.
RECIPE
Ingredients:
3 lbs chicken livers (organic/pasture-raised if possible), washed, trimmed, and patted dry
1 medium red onion, finely chopped
10 garlic cloves, minced
7 Tbsp pomegranate molasses
2 Tbsp oil (olive oil or neutral cooking oil)
Salt and pepper, to taste
Pomegranate seeds and toasted pine nuts, for garnish
Spicy potatoes (see recipe) or rice, for serving
Instructions:
Prep the Livers: Rinse the chicken livers, trim off any connective tissue, and pat them thoroughly dry with paper towels.
Sauté the Onions: Heat the oil in a large skillet over medium heat. Add the chopped red onion and sauté for about 10 minutes, stirring occasionally, until soft and translucent.
Add Garlic: Stir in the minced garlic and cook for another 2–3 minutes until fragrant.
Cook the Livers: Add the chicken livers to the pan and cook for about 20 minutes, stirring occasionally, until fully cooked and browned on the outside.
Add the Sauce: Turn off the heat. Pour in the pomegranate molasses and stir well to coat the livers evenly. Season with salt and pepper to taste.
Garnish and Serve: Transfer to a serving dish and garnish with pomegranate seeds and toasted pine nuts. Serve hot alongside spicy potatoes, rice, or sautéed vegetables.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana