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Paleo Chicken Liver Pate Recipe – from the Zenbelly Cookbook

Simone Miller from Zenbelly catering is releasing her first cookbook on August 12th, and below is one of the amazing recipes from The Zenbelly Cookbook (you can read my review of the book here).

Liver is a really nutritious Paleo food, and pate is a great way to get more liver into your diet – it’s flavorful and easy to make. It’s great for spreading onto some Paleo crackers (recipe also in Simone’s book!), or if you’re too lazy to make Paleo crackers (like me), you can just eat it straight! It’s also very filling.

Paleo Chicken Liver Pate Recipe

Simone writes that “This is the pate I serve to people who are somewhat liver-phobic. Chicken livers are incredibly mild, and when whipped into submission with sweet sherry, sauteed shallots and thyme, it’s hard not to love.”

Note that for the butter in this Paleo chicken liver pate recipe, you should be able to replace it with ghee.

Serving Suggestions

Here are some serving suggestions from Simone:

• on rosemary crackers (Recipe in The Zenbelly Cookbook), with a slice of red grape.
• with crackers (Recipe in The Zenbelly Cookbook), and quince jam (available in the cheese sections of finer markets)
• with breadsticks (Recipe in The Zenbelly Cookbook), and cornichons

Get The Zenbelly Cookbook

You can get a copy of the Zenbelly cookbook here.

Paleo Chicken Liver Pate Recipe – from the Zenbelly Cookbook

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• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 cups 1x
• Category: Appetizer
• Cuisine: French

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Description

From The Zenbelly Cookbook by Simone Miller

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Ingredients

• 8 tablespoons butter, divided
• 1 cup sliced shallots, about 3 large
• 1 pound organic chicken livers
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 sprigs thyme
• ½ cup sherry

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Instructions

1. Heat a large skillet over medium heat. Melt 2 tablespoons butter and add the shallots.
2. Saute the shallots for 5 minutes, or until golden brown and softened, stirring often.
3. Move the shallots to the perimeter of the pan and add the livers to the center. Cook 3 minutes per side, sprinkle with salt and pepper.
4. Add the sherry and thyme, turn the heat to medium-high, and bring to a simmer.
5. Cook until the liquid is almost gone, about 5 minutes.
6. Remove the thyme sprigs and transfer to a food processor. Turn it on and add the remaining butter 1 tablespoon at a time. Chill before serving.