Low Sodium Chicken Liver Pâté

Total time2 hr 35 min

Prep time15 min

Cook time20 min

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Ingredients

8 servings

1 lb chicken livers, trimmed of connective tissue and any green-tinged spots
3 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp ground ginger
¼ tsp ground turmeric
1 tbsp apple cider vinegar
¼ cup full-fat coconut cream
¾ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped (optional)
cassava crackers or cucumber slices, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the chicken livers dry with paper towels. Heat 2 tbsp of the coconut oil in a large skillet over medium-high heat until shimmering. Add the livers in a single layer — do not crowd the pan — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
2
Flip the livers and cook for another 2–3 minutes until the centers are just barely pink when you cut into the thickest one and an instant-read thermometer inserted into the thickest liver reads 165°F (74°C). Transfer the livers to a plate and set aside.

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