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Smooth Moringa Chilli Chicken Liver Pâté

500g chicken livers

250G chicken breast

Milk or lemon juice, for soaking

3 x Tsp Moringa Chilli

1 large r sweet onion, diced and lightly sautéed in butter, lard or ghee

3 cloves garlic, minced 

8 tablespoons grass-fed butter, softened

Sea salt and pepper, to taste

Now on to the recipe! As you may know, liver pâté has a reputation for it’s distinct flavor of, well, liver. But I employ a few tricks to overcome that challenge. The first is a secret ingredient … TIP #2: Moringa Chilli! The tang goes a long way toward balancing the liver taste.

Rinse and drain livers, removing any connective tissues. For a more mellow flavor, move livers to a glass dish and pour milk or lemon juice over just to cover. (That’s TIP #3.) Seal dish and store in refrigerator for a few hours or overnight.

When you’re ready to prepare the pâté, rinse and drain the livers again. While they drain, bring a pan of filtered water to a boil, then place the livers in the water and quickly reduce heat to a very low simmer. The goal is to “poach” the livers, just until done and still slightly pink in the center. Yes, TIP #4 is to avoid overcooking the liver to maintain a fresh taste and smooth texture. 

As soon as the liver is cooked to your liking, pour through a colander or mesh strainer and … here comes TIP #5 … quickly rinse with warm water to remove any exuded particles. If you’ve cooked liver before, you’ll know what that looks like. This step further reduces the strong liver flavor.

Finally, add the liver to sautéed onions, Moringa Chilli, fresh minced garlic (raw garlic aids digestion), and softened butter in a food processor or blender and combine until SMOOTH all the ingredients are well-incorporated. Season with salt & pepper to taste and store in several small tightly-sealed containers. For best flavor, consume within 3 to 5 days. Makes approximately 2 cups.

Served on poached eggs, this Smooth Moringa Chilli Liver Pâté is favorite go-to breakfast as an alternative to bacon