Chicken Liver Pâté Recipe
Chicken Liver Pâté
Until I switched my mindset around food, the thought of eating liver honestly grossed me out, now I see food as medicine that either contributes to healing or feeding my disease.
The herbs and apple sauce in this Chicken Liver Pâté recipe give it a delicious flavor and make it even tastier to enjoy with some sliced cucumber for a nutrient-dense breakfast.
Nutrient-density
Chicken Liver is one of the most nutrient-dense foods out there. I’m talking vitamins A, D, E, K, B12 and folic acid, and minerals like copper and iron. The best part is that these minerals play a big role in detoxifying our bodies.
This recipe’s level of ease is pretty high because once you’ve cooked your onion and garlic, all you need to do is add the rest of your AIP friendly ingredients.
Once your chicken livers are no longer running red, then you know its ready to blend and enjoy!
Ingredients
Servings:
Prep time: 20 minutes
Cook time: 25 minutes
Utensils: Food processor
2 tbsp Organic Coconut Oil
1 x Yellow Onion, chopped
1 x Red Onion, chopped
2 x Garlic cloves, crushed
500g Pasture-raised Chicken Liver, cut into cubes
2 cup Applesauce, AIP compliant or make your own
1 tsp Sea Salt
½ tsp onion powder
½ tsp garlic powder
A handful of fresh herbs like Thyme, Rosemary & Oregano
Method
1. Heat your coconut oil in a pan.
2. Add your onions, cooking on medium heat till they translucent.
3. Add your garlic and cook for another 30 seconds.
4. Add the chicken liver, apple sauce, sea salt, powders and fresh herbs to your pan.
5. Cook for about 15min total until your livers are just pink in the middle and no longer running any red.
6. Add all the ingredients to a food processor along with 1 tbsp coconut oil and blend till smooth.
Meal prep tip: I usually freeze half the batch for the following week. A little goes a LONG way so you only need a couple tsp a day to benefit from the nutrients.
