Preheat the oven to 180°C.
Rub the chickens with olive oil, ground ginger, cumin, salt, and pepper.
Roast chickens for 35 minutes until the juices run clear.
Cover cooked chickens with foil to rest.
Mix chickpeas, parsley, lemon zest, and olive oil in a bowl.
Grill the sausage on high for three minutes per side, slice, and add to the chickpeas.
Season the salad with salt, pepper, and lemon juice.
Fry seasoned chicken livers in butter and oil for two minutes until browned but pink inside.
Shake the molasses, olive oil, and vinegar in a jar to make the dressing.
Toss rocket with half the dressing and carve the chicken into portions.
Serve chicken with livers, salad, rocket, and pomegranate seeds, drizzled with remaining dressing.