Chicken (or duck) Livers with Six Spices and Pomegrnate Molasses

The Paleo diet is big on organ meats - but it can be hard to fit them into your cooking routine. Here is a recipe for chicken or duck livers which is so good and so easy, you can eat it every day. This recipe is a variation on one taken from Stevie Parle's Dock Kitchen Cookbook. n.b. The pomegrante molasses are essential to this dish. It should be available at ethnic markets, Whole Foods and yes, Buy-Rite Market. Everything else you can substitute such as corianger powder for coriander seeds if that is what you have on the shelf.

250 g chicken or duck liver
olive oil
1 1/2  tablespoons pomegranate molasses
coriander seeds
cumin seeds
ground all spice
ground cinnamon
ground cloves
nutmeg
salt and pepper

Heat a wide pan, season the chicken livers with salt then put a large splash of olive oil in the pan followed by the livers. Fry without touching them for a minute until browned on one side, then turn them all over and sprinkle with the six spices. Add the pomegranate moalsses, shake the pan, turn the livers again cook for another minute or two. Et voia! The livers should be medium firm and pink in the middle.