Tasty Chicken Liver Mousse-Pate Recipe

Eat any organ meats lately? Uck, no thanks. However, after reading a Mark's Daily Apple post about the nutritional benefits of organ meats, I  got hungry for chicken livers, even though I didn't think I liked them. Although, I remember I used to like liverwurst, so I figured chicken livers gotta be similar to pork livers, right? Why not make a blend of livers and other stuff to elevate the taste and texture of the livers? Foie gras is a delicacy, after all.

I concocted a chicken liver mousse-pate recipe that will make you crave chicken livers, and have you leaping like Superman or Superwoman from the protein and vitamin punch it provides.

CHICKEN LIVER MOUSSE-PATE RECIPE

INGREDIENTS:

1 lb. Organic Chicken livers

1/2 cup chopped onion

3 large garlic cloves

12-14 Kalamata olives (pitted)

2-3 Tablespoons dry red wine

3 Tablespoons Balsamic vinegar

3 Tablespoons Extra Virgin Olive Oil
1Tablespoon Ghee (Clarified Butter) (Optional)

1 Tablespoon Dark Sesame Oil

1/4 teaspoon ground black pepper

1/4 teaspoon white pepper

1/4 teaspoon fennel seed

1/8 teaspoon ground cumin
1/4 teaspoon ground nutmeg
pinch cayenne pepper
1/2 teaspoon grated fresh ginger root

3 Tablespoons fresh squeezed lemon juice
1and a half Tablespoons Wheat-free organic Soy Sauce
3 Tablespoons canned organic coconut milk

Marinade for Chicken Livers (optional)
(Marinade about 2 hours, refrigerated):

1/2 cup red wine

2 teaspoons Dark Sesame oil

Pepper to taste
1/2 teaspoon fennel seed

1 Tablespoon soy sauce

DIRECTIONS:

Drain the marinaded chicken livers and discard the marinade. Pat chicken livers dry.

Sauté chicken livers in olive oil and clarified butter on medium high heat, stirring for a few minutes, until lightly browned and pink in the center. You may wish to deglaze the pan at this point, reduce the heat and cover the pan for a few minutes. Do not overcook.

Set chicken livers aside to cool.

In a clean pan, sweat the onions and garlic in oil and clarified butter (if desired) on medium high heat.

Deglaze the pan with whiskey (optional) and balsamic vinegar.

Add the red wine and reduce for a minute or two, on medium-low heat.

Add the spices.

Puree the chicken livers and onion mixture in a food processor with the olives, dark sesame oil, lemon juice, grated ginger root, coconut milk and soy sauce.

Transfer the mousse-pate to a container with cover.  
Refrigerate for about an hour or two.

Serve with celery sticks and other vegetables as an appetizer.

OR make the chicken liver mousse-pate into a meal by combining the mousse-pate and  some leftover cooked and finally chopped chicken with some avocado and scallions. The man of the house gobbled it up.