Chicken Livers, Lebanese style

This is potentially one of my favourite things in the universe.

Half a pack of chicken livers (200g)
1-2 cloves of garlic, finely sliced
About a teaspoon of ground cinnamon
A glug of pomegranate molasses
A sprig of mint leaves, chopped
Potentially, lavash or pitta to serve.

First, rinse the livers, pat dry and trim any manky white bobbly bits off, cutting the livers in half if needs be (they should all be roughly the same size).

Heat a tiny bit of oil in a frying pan until pretty hot then add the livers, with a little space between. Leave them to their own devices for about 3 mins. Sprinkle some cinnamon (about half) over them and add the garlic then turn the livers.  They should have a slight crust around the edges. Add a glug of pomegranate molasses (enough to coat the livers), the rest of the cinnamon and cook for c. 3 mins. The livers should be cooked but still a little pink inside.

Put them on a plate and sprinkle the mint over.

Amazeballs.