Chicken liver and vegetable pate

1 serving

20 minutes

Chicken liver and vegetable pâté is a delicate dish with deep flavor nuances of Pan-Asian cuisine. Chicken liver enriched with the aroma of sautéed vegetables and butter acquires a velvety texture, while coconut cream adds subtle exoticism. The pepper mix gives a slight spiciness, creating a harmonious balance between richness and tenderness. This pâté is perfect as an appetizer; it can be spread on toast or served with crispy crackers. Historically, liver dishes were valued for their rich taste and nutrition, and the combination with vegetables and spices makes this version particularly refined. It can be used as a base for bruschetta or an addition to warm dishes, adding uniqueness to every meal.

Energy value per serving

• Calories: 521
• Proteins: 39.1g
• Fats: 38.7g
• Carbohydrates: 3.9g

Ingredients

• Chicken liver: 200 g
• Tomatoes: 10 g
• Green onions: 15 g
• Coconut cream: 30 ml
• Mix of peppers: to taste
• Butter: 1 tbsp

Cooking steps

1. Heat oil in a pan. Cut the vegetables and toss them to fry.

   Required ingredients:

   • Butter: 1 tablespoon
   • Tomatoes: 10 g
   • Green onions: 15 g

2. Meanwhile, chop the chicken liver. Add it to the vegetables and pour in just a quarter cup of water.

   Required ingredients:

   • Chicken liver: 200 g

3. Sprinkle with spices to taste. Simmer for about 15 minutes on high heat.

   Required ingredients:

   • Mix of peppers:  to taste

4. Pour in the cream and keep on the heat for another three minutes, stirring.

   Required ingredients:

   • Coconut cream: 30 ml

5. Turn off the fire, transfer the liver to a blender with a spoon, and mix until smooth.

6. Put it in a jar and store it in the fridge.