Wash, clean, and drain chicken liver and gizzard then leave it aside.
Put the oil in a frying pan and bring it to a medium heat until it gets hot.
Add garlic to the olive oil and fry a little.
Add the chicken liver and gizzard to the skillet and stir carefully so that it does not crumble.
Leave the liver on a high heat until it hardens.
Add pomegranate molasses, vinegar, cinnamon, and lemon juice and stir well. Season with salt. Pour the chicken liver and gizzard into a serving dish and serve