Indulge in the velvety richness of our 'Creamy Coconut Chicken Liver Pâté,' a delightful fusion of flavours that will elevate your culinary experience and health.

Ingredients:
225 grams Chicken livers
4 tbsp Unsalted butter (unsalted, softened)
2 cloves Garlic (minced)
1 medium onions (sliced)
1 tbsp Fresh thyme leaves
1/2 tsp Sea salt (or more to taste)
1/2 tsp Black pepper (or more to taste)
1/2 cup Water
4 tbsp Heavy cream
Method:
1. Trim the white connective tissue from the chicken livers.
2. Melt 1 tablespoon of butter in a pan over medium heat. Add the garlic and onions. Cook for 1 minute, until fragrant.
3. Add the chicken livers, thyme, sea salt, black pepper, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
4. Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
5. Transfer the liver mixture to a food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.
6. Transfer the pate to a glass airtight container. Refrigerate for 4-6 hours, or overnight, until firm.
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