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Cherry Chicken Liver Pâté

Yields1 Serving

 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

Preheat oven to 350°F.


Place cherries, sage and cinnamon (or herbs and spices of your choice) in a baking dish and drizzle with balsamic vinegar.


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.


While cherries are roasting, remove livers from packaging, rinse and pat dry.


Take the tip of a sharp knife and remove the membranes from the livers.


Heat about 2 Tablespoons of coconut oil (or butter) in a pan over medium heat.


If using onions, add them now and cook for approx. 8-10 minutes, until they start to turn golden brown.


Add livers to the pan. Cook for approximately 3-4 minutes on each side, until no longer pink in the middle.


Remove pan from heat and allow to cool.


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.


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.