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.
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. If they are a little pink inside that is okay.
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.
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.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2010/04/recipe-spicy-chicken-liver-pate/