INGREDIENTS:

½ kg (16 oz) chicken liver, cut into small cubes (remove thin transparent layer )
3 large onions, sliced
½ tspn salt (as desired)
½ tspn ground hot black pepper (as desired)
½ tspn ground allspice
½ cup lemon juice or 2 tbls pomegranate juice or 1 tbls balsamic vinegar
2 tbls butter


PREPARATION:

Fry onion and garlic cloves in oil over high heat, stir for 5 minutes.
Add beans, cook for 10 minutes, stir occasionally.
Add tomato, salt, sugar, chili, allspice, and water. Cover. Bring to a boil.
Cook over low heat for 35 minutes or till tender.
Remove chili then serve cold with spring onions.

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