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Recipe: Spicy Chicken Liver Pate

Chicken Liver Paté

I bought one pound of chicken livers last week.  Unfortunately, I never developed a taste for liver, instead I have had an intense hatred for it all my life. My husband and I both vowed we’d NEVER have it in our home.

Well, that was before GAPS. I have given up on getting him to try it, and focus my attention on making it in ways that I find it tolerable.

Here is my latest attempt:

  • 1 pound chicken livers
  • 2 tablespoons fat (coconut oil, ghee, butter, etc.)
  • 1/2 chopped onion (or more if desired)
  • 8 cloves fresh garlic, chopped
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon mild red chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt

Heat the fat in a cast iron skillet to medium heat.  Add the onion and saute for 3 minutes. Add the garlic and saute for 2 minutes, stirring frequently. Rinse the chicken livers, drain and dump into the skillet. Don’t bother to cut them, remove any fat or anything. Just dump them in whole. Half the battle for me with liver is dealing with the way it looks and feels during preparation…

Cook the livers for about five minutes, then add the spices.

Cook until the livers look done, chop them up and mash them a little bit so all the pieces get done. I hear some people say they are better when still pink inside, I can’t tell you that for sure since I am not the best judge of liver.  :-p

Put all contents into a food processor and whir until smooth.

Cool and eat within about five days. Freeze any excess to thaw and eat later.

This is actually not too bad. I think it might be better on crackers (I have some almond flour recipes for crackers but running out of almond flour), but I found a good substitute (amazingly) is slices of apple.

It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

Let me know if you try this recipe, and how you liked it.

This recipe has been included in Divine Health’s Offal & Odd Bits Challenge recipe link up.

Recipe: Spicy Chicken Liver Pate
Author: 
Recipe type: Condiment
 

Ingredients
  • 1 pound chicken livers
  • 2 tablespoons fat (coconut oil, ghee, butter, etc.)
  • ½ chopped onion (or more if desired)
  • 8 cloves fresh garlic, chopped
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon mild red chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt

Instructions
  1. Heat the fat in a cast iron skillet to medium heat.
  2. Add the onion and saute for 3 minutes.
  3. Add the garlic and saute for 2 minutes, stirring frequently.
  4. Rinse the chicken livers, drain and dump into the skillet.
  5. Don’t bother to cut them, remove any fat or anything. Just dump them in whole.
  6. Cook the livers for about five minutes, then add the spices.
  7. Cook until the livers look done, chop them up and mash them a little bit so all the pieces get done. If they are a little pink inside that is okay.
  8. Put all contents into a food processor and whir until smooth.
  9. Cool and eat within about five days. Freeze any excess to thaw and eat later.
  10. It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

Notes
It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

 

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2 comments to Recipe: Spicy Chicken Liver Pate

  • Nancy McAuliffe

    Just tried your recipe for chicken livers. I have not been a fan of liver my whole life, but you just got me. This is the best liver recipe I have ever tasted. Just had it for breakfast with celery root hash browns cooked in coconut oil. Had 2 helpings as it was that good!! Thank you so much.
    Nancy

    [Reply]

    Starlene Reply:

    @Nancy McAuliffe, thanks for the feedback, that is fantastic! :-)

    [Reply]

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