Chicken Liver And Apple Pate

Because Monday and Tuesday is generally a weekend for us, it means there is time for some good homemade meals and snacks. And maybe a glass of wine now when the Whole30 is finished. And what else pairs so good with a glass of wine than a smooth chicken liver and apple pate?

This recipe is for a Whole30 version as it doesn’t contain any dairy. Because as far as Whole30 is a great thing to do (and I definitely recommend it), it’s really nice to be able to have something special during those 30 days. While staying faithful to the program of course. And chicken livers are actually great source of some important nutrients and vitamins and should be a staple in a healthy diet. Don’t worry about biscuits or bread though, the pate is just as delicious with fresh vegetables and fruit.

But if you don’t mind little bit of dairy in your diet, I would recommend swapping ghee in the recipe for normal butter, which makes the texture of the pate even more smooth.

Chicken Liver And Apple Pate

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This recipe for delicious and smooth chicken liver and apple pate is crazy simple and takes no time at all. It's paleo and Whole30 friendly, without any dairy, gluten or sugar.

The peckish girl: The Peckish Girl

Recipe type: Appetizer

Serves: 8

Ingredients

• 500g chicken livers, trimmed
• 3 shallots, diced
• 2 red apples, peeled and cut into cubes
• 12 tbsp ghee (or butter)
• Salt and freshly ground pepper
• Rosemary

Instructions

1. Place a frying pan over a medium heat. Add 1 tbsp of ghee and let it melt.
2. Once the ghee is hot, add the onion to the pan and stir for a minute, than adding the apples.
3. After one more minute, add the livers and a pinch of fresh rosemary to the pan and saute for about 5 minutes, until the livers are not red anymore. Take one piece out of the pan and cut it in the middle to see if the livers are cooked through. The best is if the colour in the middle is pink (more the livers are cooked, the more strong taste and less smooth texture they have), but make sure they are not too raw. If needed, saute for a bit longer.
4. Otherwise take the pan out of the heat and stir in pinch of salt and fresh pepper.
5. Place everything from the pan in a blender. Add 6 tablespoons of ghee (or butter) and blend everything together until smooth.
6. Transfer the pate in a glass jar or a nice ceramic dish.
7. Place it in the fridge and cool for about 2 hours.
8. After the pate is completely cold, take it out of the fridge. Melt the rest of your ghee (or butter) in a small pot and pour it over the top of the pate. This step is unnecessary if you plan to eat it all in a short time. But if you are willing to store your pate in the fridge for few days before eating, the top coat of fat guarantee that it will stay good for a bit longer. However I wouldn't recommend consuming homemade pate older than 6 days even if it has the layer of fat on the top.
9. Also if you like rosemary like me, putting a spring on top of the pate before pouring the ghee over it would give it a great flavour.

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