A smooth and light chicken liver pate made dairy-free and banting-friendly.
Ingredients
500 gm
Chicken liver, raw
1/2 tsp
Sea Salt
1/4 cup
Coconut oil
(or butter)
1 cup
Leek
(chopped; green part only)
1 sprig
Rosemary, fresh
(removed from the stem)
1 tbsp
Apple cider vinegar
2 1/2 tbsp
Balsamic vinegar
(more or less to taste)
1 tsp
Black pepper
(freshly ground)
Instructions
Heat a large frying pan over medium heat.
Prep the livers by straining and rinsing them, pat dry and cover with salt.
Add coconut oil and let warm up for 15 seconds.
Add livers to the hot oil along with the leeks, rosemary and apple cider vinegar.
Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. Remove from the heat and let sit for 5 minutes.
Transfer cooked liver and all juices to your blender.
Add balsamic vinegar and ground pepper. Blend until very, very smooth.
Transfer to a mason jar and store in the fridge for 3-4 days. Best if served a day or two after making.
Notes:
Nutritional Highlights:
Liver is high in vitamin A, folic acid, iron, and zinc. Liver is the most nutrient-dense organ meat, and it is a powerful source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis.
![Rosemary Balsamic Chicken Liver Pate [BF]](/media/recipe/2017/11/rosemary-balsamic-chicken-liver-pate-9862.jpeg)
