Chicken liver pâté with apple and thyme

If you want to include more healthy organ meats in your diet, this chicken liver pâté with apple and thyme is one of the most delicious ways to do it! Made with loads of browned, caramelized onions and sweet apple this pâté is very mild and palatable for children and adults alike.

Eat pâte on bread and crackers, with plantain chips, with crunchy vegetables (like celery sticks, carrots sticks, sliced cucumber, sliced zucchini, radishes (so pretty on sliced watermelon radish!), etc.) or try it on sliced apples and crunchy pears.

The pâté is suitable for both snacks, lunches and light dinners (add to cheese and charcuterie platters and easy no-cook dinners (with something for everybody to enjoy) are served!).

If you want to read more about why organ meats are good for you, I wrote a bit about it in my post for chicken liver spaghetti sauce (…which is a KILLER recipe too, that’ll make you love liver!).

Chicken liver pâté with apple and thyme

If you want to include more healthy organ meats in your diet, this chicken liver pâté with apple and thyme is one of the most delicious ways to do it! Easy to make and great for both snacks, lunches and light dinners!

Servings 4 C / 1 L

Ingredients

• 12 tbsp ghee or chicken or duck fat, divided
• 3 C / 450 g yellow onions, finely diced
• 2 cloves garlic, chopped
• 2 lbs / 900 g chicken liver
• 1 large sweet apple (about 8 oz. / 225 g), cored and diced
• Juice of 1/2 orange
• 2-3 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp porcini powder (mushroom powder – adds lots of delicious umami flavor), optional
• Fine grain pink Himalayan salt or sea salt and fine ground black pepper to taste

Instructions

1. Heat a large deep pan (I use a sauté pan) over medium/high heat and add 6 tbsp of ghee.
2. Sautée onions until brown, caramelized and slightly crispy – this typically takes 15-20 minutes. Stir often. Turn down the heat some, if the onions start to burn.
3. Add garlic and cook for a few minutes.
4. Add chicken livers and cook until evenly browned. Stir often.
5. Add chopped apple and orange juice. Make sure to thoroughly scrape the bottom of the pan for flavorful sticky browned bits.
6. Cook until apple pieces begin to soften.
7. Add thyme, rosemary, porcini powder (if using) and some salt and pepper.
8. Continue to cook until livers are cooked through and apples are soft and mushy – reduce heat if necessary.
9. Transfer ingredients to a food processor or – my preferred method – blend ingredients together in the pan using an immersion blender. Add the remaining 6 tbsp of ghee before blending.
10. Blend ingredients into a smooth and creamy pâté.
11. Season to taste.

Storage and shelf life

1. The chicken liver pâté stores well in the fridge for 5-7 days or in the freezer for months! I like to freeze the pâté in individual servings for easy snacks and lunches in the future.

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