I was inspired to make this liver pate recipe one day when I walked into my home at the end of a long day. I was really hungry and I had chicken livers in my fridge. You know how you buy them, thinking, “I’m going to give my body the zinc, vitamin B12, folate and protein it really needs,” and then they sit there while you say, “Um, maybe tomorrow.”
Chicken livers aren’t pretty, but the things they do for your body are pretty spectacular. They provide all the vitamin B12 your body needs and more, to help strengthen your brain health and nervous system (anyone reading this who is energetically sensitive — this is especially helpful for you!). They also help with low iron anemia and they more than provide the daily dose you need of vitamin A and folate. You also get copper and zinc. Zinc is needed by every cell in the body, boosts immunity and helps to fight off pathogenic bacteria and viruses (those with SIBO and candida, take note!).
On top of all the benefits of chicken liver, this liver pate recipe has a bone broth base, which means it’s full of protein and minerals that are fabulous for your digestion, hair, skin and nails!
Now here’s the tricky part…they aren’t too pretty and they are an acquired taste. The people who love liver are big fans and the people who don’t like liver will avoid it like the plague. Some people wouldn’t even taste this recipe after I made it! Hee hee.
However, I have to say that this is the liver recipe I am most proud of because it doesn’t taste like liver at all. The mix of spices make a wonderful blend that tastes somewhat Moroccan, but with a bit of a twist. In any event, it tastes so little like liver that I ate almost all of it in one sitting…oops. So I hope this means you’ll love it too!
Recipe Testers, Please!
I’m looking for your feedback! Please make this recipe and let me know how you liked it. If you don’t like liver, I’d LOVE your opinion. If you have kids, I’d love to hear what they think — especially if they are picky eaters! Let’s see how this goes. My hope is that it will help us all get the benefits of liver into our bodies.
The Spices in this Recipe are the Stars that Give it Exquisite Flavor and Boost the Medicinal Benefits
- Allspice – genuine all-around curative with more than 24 healing compounds and a great antioxidant.
- Black Pepper – aids with Alzheimer’s disease, high blood pressure, indigestion, memory, constipation, cancer, depression, heart disease, thyroid health and vitiligo.
- Lemongrass– anti-anxiety and has been shown to have beneficial effects for diabetes type 2, epilepsy, insomnia, cancer, cholesterol problems, thrush (oral candida infection), high triglycerides and vaginal yeast infection.
- Rosemary – benefits you moods, memory, dermatitis, diabetes type 2, urinary tract infection, wrinkles, gout, heart disease and liver disease.
- Paprika – helps with indigestion, cardiovascular health, circulation, is antibacterial and anti-inflammatory and contains vitamins A, E, K and C.
- 1 tablespoon ghee (or butter, organic and grassfed ghee or butter are wonderful options!)
- 1/2 cup thinly sliced onion (If you are going to pulse this in your food processor, don’t worry about the size of the onion slices)
- 1/2 cup Madeira (cooking wine)
- 1/2 cup ox tail bone broth (you can use another bone broth if you don’t have oxtail – lamb, marrow bones, etc.)
- 7 – 8 organic chicken livers
- 1 TBL ground dried rosemary leaves
- 2 tsp ground lemongrass
- 2 tsp ground allspice
- 2 tsp ground paprika
- 1 tsp ground black pepper
- 1 tsp sea salt
- In a saucepan on your stove top, add the ghee and onion and set the burner to low heat. Warm the onion for a minute or two.
- Add the bone broth and Madeira and turn the heat up to medium high. Turn down to medium heat and simmer for 5 – 10 minutes, stirring occasionally until the liquid reduces in half.
- Add the spices and sea salt and continue to simmer for 2 minutes.
- Add the chicken livers and simmer on low until they turn from red to brown. This will take 5 – 7 minutes. You can cut a liver in half to see if it’s still red inside. You can also use a meat thermometer and when it’s 165 °F (74 °C), it’s done.
- You can leave the liver as is because it’s great left alone, or if you like a pate-like or goulash texture, use a hand blender (immersion blender) or put it in your blender or food processor (S-blade) and pulse a few times until it’s the consistency you like.
- Serve goulash-style and warm over roasted zucchini slices, shredded cooked Brussels sprouts, cooked collards or over a bed of shredded Romaine lettuce.
- You can also serve this pate-style with crudites.
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