Chicken Liver Pate
Ingredients
Instructions
  1. Heat the oil/ghee in a large pot. Add the chicken livers, onion, garlic and sauté gently until cooked through, about 15-20 minutes.
  2. Add the cream and thyme and transfer everything to a food processor. Process until smooth and creamy, about 2-3 minutes.
  3. Add salt and pepper to taste, and process to combine well. Transfer the mixture to a container (with lid) and store in the refrigerator. It will thicken as it cools.
Recipe Notes

Variations!

Dairy-free, Paleo: Instead of butter, use coconut oil. Instead of heavy cream, use cashews and make sure to blend long enough for the cashews to completely ‘melt’ into creaminess.

Low FODMAPs, dairy-free, Paleo: Instead of butter, use coconut oil. Instead of heavy cream, use coconut cream (the solid contents of a refrigerated can of full-fat coconut milk, reserve the liquid for another use). Omit the onion and garlic.