Almana frozen chicken liver in 450 g trays for sauteed livers with garlic and onion, smooth pate, skewers and breakfast plates.
Almana's chicken liver comes in a black tray sealed under clear film, with a navy band across the middle: the red Almana logo with its yellow swoosh, Arabic lines, Chicken Liver in gold capitals, Frozen on a gold strip and 450g beneath. The dark, glossy livers fill both sides of the tray. In the gallery the tray sits on a wooden board beside a ramekin of smooth pate with thyme and slices of toasted baguette, and on a kitchen counter beside a plate of sauteed livers glossy with sauce and scattered with parsley. As general background, the liver of mammals, fowl and fish is commonly eaten as food, as part of the wider group known as offal. Chicken liver typically cooks in minutes over a high flame, so it is best added to the pan last. Commonly, Lebanese and Turkish kitchens saute it with garlic, onion, lemon and pomegranate molasses, cafes serve it on toast for breakfast, French-style kitchens blend it into smooth pate, and grill houses thread it onto skewers. Keep the trays frozen, thaw in the fridge, trim any sinew, and cook thoroughly.
