Prepare the pomegranate jus a day in advance, then this meal is on the table the next day in about 30 minutes.

For the pomegranate jus, wash the vegetables and dry them well. Chop them roughly and set them aside.

Fry chicken wings in a saucepan over high heat, tossing until golden.

Sauté with shallots, garlic, and the prepared vegetables until roasted flavors develop.

Then add pomegranate molasses and continue to sauté until fragrant.

Pour in red wine in small batches and let it evaporate completely, pour in pomegranate juice.

Place all the spices in a spice bag and add to the sauce.

Allow the sauce to reduce over medium heat for approx. 3 – 4 hours. When the jus reduces, strain it through a fine sieve.

Reduce the jus again and season with salt and pepper.

Place in the refrigerator overnight. Fat floats on top, it will become solid as it is chilled and can be removed from the top. You can freeze reduced jus well by pouring it into ice cube trays.

TIP: Don’t throw away the cooked vegetables and boned chicken wings, just put them in a sandwich or on a slice of bread and top them with pickled red onions. A delicious snack.

Peel and dice sweet potatoes, and sauté in a saucepan with butter.

Add 250 ml water and cook until soft, stirring from time to time – this will take about 20 minutes.

Warm the cream gently and pour in a little at a time.

Mash sweet potatoes finely with a Masher, and strain through a sieve.

Season the creamy puree with nutmeg, chili powder, cinnamon, and salt.

Wash sage leaves, place on a cloth and pat dry.

In a pan, melt the butter. Place the dry sage leaves next to each other in the pan and fry over a gentle heat until crispy on both sides.

Remove from the pan, drain on paper towels and sprinkle with coarse salt.

In the meantime, rub the quinces, rinse them under hot water and cut them into 1 cm thick slices with a sharp knife.

Cut out the cores with an apple cutter.

Soak in lemon water till all quinces are sliced and cored. For this add water with the juice of half a lemon in a bowl.

Fry the quince rings in the same pan you used to fry the sage leaves, over high heat until golden brown.

Add honey and quince juice, salt, coarsely pepper and allow to boil.

Remove the quinces and set aside on a plate.

The quince sauce will be firm as jelly, add this later into the hole of the quince rings on the plate. It provides a sweet taste.

First, place the chicken livers in mineral water for 15 minutes, drain in a colander and pat dry.

Trim the chicken liver and cut off the vessels, tendons and nerves.

To prevent it from becoming chewy, cook liver only for a short time and salt it afterwards. Heat a large pan over high heat. Add ghee when the pan is hot enough.

Add the chicken livers and fry for 2 1/2 minutes on each side. They should be crispy on the outside and slightly rosy on the inside. Remove from pan and set aside. Season with salt and pepper.

Spoon the jus into the center of a plate.

Place caramelized quince rings on top and arrange two pieces of chicken liver draped upright on top, drizzle with pomegranate jus.

Garnish with a crispy sage leaf on each.

Spread mashed sweet potatoes on the sides of the plate with a swirl and garnish with a few pomegranate seeds and some pomegranate jus.