I find myself recommending liver over and over again to my clients, because it’s a nutrient-dense superfood and incredibly easy to digest.
However, if you’re following a healing diet, it’s hard to find a recipe to use at home that is actually compliant.
Traditional recipes for pâté can include high-FODMAPs foods like onions and garlic, or lots of dairy like heavy cream and butter. While obviously delicious, if you’re following AIP or Low-FODMAPs, you will need another option.
Enter my cherry-chicken-liver recipe!
Dark cherries are known to be anti-inflammatory, especially in cases of joint pain or arthritis. Bonus!
1 lb chicken livers
1 cup dark sweet cherries, fresh or frozen, pitted
1 tbsp balsamic vinegar
1 ½ tbsp ground sage
½ tsp cinnamon (or 1/8 tsp allspice if you are not following AIP)
1 tsp fine sea salt
¼ cup coconut oil, plus about 2 Tbsp for the pan (or butter if you are not following AIP)
½ cup onions, chopped, if not avoiding FODMAPs
1. Preheat oven to 350°F.
2. Place cherries, sage and cinnamon (or herbs and spices of your choice) in a baking dish and drizzle with balsamic vinegar.
3. Place baking dish in the oven and roast cherries until they have released their juices (approx. 15-20 minutes). Remove from oven and allow to cool.
4. While cherries are roasting, remove livers from packaging, rinse and pat dry.
5. Take the tip of a sharp knife and remove the membranes from the livers.
6. Heat about 2 Tablespoons of coconut oil (or butter) in a pan over medium heat.
7. If using onions, add them now and cook for approx. 8-10 minutes, until they start to turn golden brown.
8. Add livers to the pan. Cook for approximately 3-4 minutes on each side, until no longer pink in the middle.
9. Remove pan from heat and allow to cool.
10. Once cherries and liver have cooled, place them in a food processor or heavy-duty blender, along with the salt and 1/4 cup coconut oil (or 1/2 cup butter if using). Process until smooth.
11. Transfer pâté to serving dishes, I like small mason jars or pyrex glass bowls with lids. Place in the fridge to chill and set.
The pâté can also be frozen for up to 3 months, simply thaw and serve cold.