This is an easy, fast and delicious way to boost your health with protein, iron, and B vitamins. Chicken liver is also one of the best animal-based sources of vitamin A. But, why is this important? Because all these nutrients along with magnesium, vitamin D, among many others, are crucial for your hormonal balance and also a healthy metabolism.
And the best, is that this recipe is so delicious that you can eat it everyday, in your morning savory pancakes or you can even serve it as an appetizer, believe me, your guest will love it! I always end up giving up my recipe to my friends after they come to visit, because this pâté is something that I always have to offer. Give it a try! I promise you will love it!
Ingredients
(950 grams)
1.2 kg of chicken liver
8 chive leaves, chopped
1 tbsp coconut oil
5 fresh sage leaves
1 sprig of fresh oregano (discard its stalk)
½ cup whiskey, bourbon, or sherry
2 tablespoons of solid coconut oil (60 cc liquid)
1 tsp garam massala
1 tsp sea salt
2 tsp lemon juice or lime juice
1 tbsp olive oil to top it (optional)
Instructions
1. Wash the chicken livers and place them in a bowl with paper towel, so the excess water may be absorbed.
2. Preheat a pot over medium-high heat for 1 minute, add 1 tablespoon of coconut oil.
3. Then turn the heat down to medium, add the chives and cook for 4 minutes. 4. Add the liver. Observe that they will release a lot of water, cook for 4 to 5 minutes or until they start turning brown, stirring every so often. The livers will begin to soften and will start to fall apart, which is a sign that you are doing great!
5. Raise the heat to max, add the oregano and sage. Then, add the salt and the chosen liquor (one of those three! not any other!).
6. Stir removing what has stuck to the bottom of the pot and cook for 3 minutes (the liquor will reduce and evaporate).
7. Remove from heat and let it cool for a few minutes.
8. Transfer it to a food processor.
9. Add the coconut oil, the garam massala spice and the lemon juice and process until obtaining a smooth, creamy and homogeneous paste.
10. Cover it with a cloth and allow to cool completely before refrigerating.
It is important to refrigerate it before serving so the pâté takes on a firm consistency.
Store in glass jars. It lasts 4 days refrigerated and 3 months frozen. | Thaw the pâté in the refrigerator 24 hours before serving. It may get a crumbly consistency after thawing, if that happens, just add 1 tsp olive oil and stir energetically to get its creamy consistency back.