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  • Elianni Gaio

Chicken Liver Paté with Prunes Jam and Rice and Potato Flour Bread Toasts (Paleo)

Chicken Liver Pâté Served with Prunes Jam and Rice and Potato Flour Bread Toasts

Serves: 4-6

Preparation Time: 30-40 minutes

Cook Time: 40

Total Time: 40-50


- ½ pound chicken liver, well-trimmed

- 2 tablespoons ghee, or fat of choice

- 3 tablespoons grass fed butter

- 1 medium red onion, chopped

- 2 garlic cloves, minced

- 6 fresh sage leaves

- 5 fresh marjoram springs

- 1 tablespoon fresh chives, finely chopped

- ¼ tablespoon sea salt

- Black pepper to taste (optional)


Step 1

Place a medium pot over medium heat, and melt the ghee

Add the onions, stir occasionally, and sauté it until is lightly brown, 10 minutes

Add the garlic, stir occasionally, and sauté it until it becomes golden brown, 5 minutes

Add the chicken liver, stir occasionally, and sauté it until the livers are lightly browned but still very soft and pink on the inside, 5 minutes

Add the sage, marjoram and sea salt, cover with the lid and cook for 5 minutes

Turn off the heat, add the butter and keep the pot covered with the lid and resting for 10 minutes

Step 2

Purée this mixture in a food processor or blender until smooth, 2-3 minutes

Transfer pâté to a bowl

Garnish with fresh chives

Prunes Jam


- 200g dried prunes

- ½ cup filtered water


In a small pot over low heat combine dried prunes and water

Simmer for 10-15 minutes until prunes are very soft

Inside the pot, using a fork mash the prunes and remove the stones

Mix prunes well with the remaining water

Transfer jam to a bowl

Serve with Chicken Liver Pâté


Using Rice and Potato Flour Bread leftovers (Recipe in the website)

Preheat oven 350 degrees

Place sliced bread in a sheet pan and toast for about 10 minutes or until is golden brown

Serve chicken liver pâté with prunes jam and toasts together

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