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When it comes to nutrient density, chicken livers are a powerhouse. Packed with essential vitamins, minerals, and high-quality protein, they offer an affordable and versatile way to upgrade your diet.
A smooth spread made from liver, herbs, and fats, is a delicious and convenient way to include chicken livers in your diet.
The challenge for me was being dairy free and not being able to use cream or butter so i developed this diary free chicken liver pate recipe to make flavour packed, silky smooth pate using simple ingredients. You can keep it in the fridge for a few days, however I freeze it in small portions allowing me to have some on hand for a snack or party platter.
The Nutritional Power of Chicken Livers
Chicken livers are rich in nutrients that are vital for energy, immunity, and overall health. Here’s what makes them stand out:
Iron: Essential for oxygen transport and energy production, chicken livers are an excellent source of heme iron, the most bioavailable form.
Vitamin A: Supports eye health, immune function, and skin repair. Chicken livers are loaded with retinol, the active form of vitamin A.
B Vitamins: High levels of B12, folate, and other B vitamins support brain health, red blood cell formation, and energy metabolism.
Protein: They provide high-quality protein to help repair tissues and maintain muscle mass.
Choline: This lesser-known nutrient supports brain function, liver health, and the nervous system.
Zinc and Copper: These trace minerals play crucial roles in immunity and antioxidant defense.
A Simple Dairy Free Chicken Liver Pate Recipe
I love pate but not being able to source any dairy free versions I decide to create my own. The recipe and outcome can change slightly every time I make it, depending on the herbs and spices I decide to use at the time.
I love using cardamom and have found that the organic cardamom pods are far tastier than the supermarket ones and worth the extra few $. I get these from my local organic shop - Organics Out West. Extra virgin olive oil (EVOO) as opposed to other oils, also adds flavour and creaminess, plus you get all the benefits of the polyphenols found in EVOO. As a side note, olive oils that aren't extra virgin (the lite standard varieties), are mostly refined and don't have the health benefits of EVOO. They are still also more expensive than standard cooking oils too. I recommend using EVOO when you want the flavour and health benefits and otherwise using good quality grapeseed or rapeseed oil in general cooking. Check out my Insta account and this reel about the truth and health benefits of olive oil
Another thing that adds to the texture and creaminess is using a nutribullet type blender rather than a standard blender, however a standard blender still works if that's what you have available.
Ingredients:
400g chicken livers, cleaned
1/2 small onion or 1 shallot, finely chopped
2 cloves garlic, finely chopped
8 pods of cardamom seeds
1 small red chilli
1 small apple peeled and chopped
1 tsp fresh thyme or ½ tsp dried thyme
100ml extra virgin olive oil (approx)
splash of brandy (optional)
Salt and pepper to taste
Instructions:
Heat a large pan or wok over medium heat and add 2 T extra virgin olive oil
Sauté the onion, garlic cardamom, chilli and herbs on medium heat until lightly browned
Add the apple, chicken livers and cook until just cooked through. Avoid overcooking to keep them tender.
Add salt and pepper, and optional splash of brandy and cook for another minute
Add 50ml of additional Olive oil, transfer the mixture to a blender, food processor or nutribullet and blend until smooth, adding more olive oil as you go to get the right texture.
Taste and adjust seasoning
Spoon the pâté into small containers or ramekins and refrigerate to help it cool and set. It can then be frozen for around 3 months
Give it a try, enjoy and let me know how you enjoy this recipe!
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