Heat a frying pan over a high heat and when it starts to smoke add a tablespoon of the olive oil. Season the livers well with salt, pepper and a good pinch of the chilli and add half the livers to the oil and stir-fry for a few minutes until the livers are browned all over. Remove to a plate, heat the pan again, add another tablespoon of oil and brown the remaining livers. Pour in the brandy to get all the flavour from the pan and transfer the livers to their plate.
Add another glug of olive oil and add the shallots, garlic, Ras Al Hanout and remaining chilli and cook until soft. Put the livers back in the pan, turn off the heat and smash them up into the onions until you have a roughly textured liver mix.
Toast the bread, drizzle in olive oil and top with the livers. Drizzle with more olive oil, the balsamic oil, the chopped parsley and finally, sprinkle over the pomegranate seeds.