Apple Cranberry Chicken Liver Pâté
A rich and creamy AIP and Paleo chicken liver pâté with sweet apple, tart cranberries, and warm cinnamon. Elegant enough to serve as an appetizer, nutrient-dense enough to snack on daily.
Ingredients
Method
Prep
- Trim chicken livers, removing any connective tissue or green spots.
- Pat dry.
Start the base
- Heat 2 tbsp fat in a skillet over medium heat.
- Add onion, garlic, and sage.
- Sauté 2–3 minutes until softened and fragrant.
Cook livers + apple
- Add chicken livers and diced apple.
- Cook about 4–5 minutes per side until just cooked through (slightly pink inside is okay; not bloody).
- Stir occasionally so the apple softens.
Add cranberries
- Add cranberries and a splash of water.
- Cook another 2–3 minutes until cranberries burst and become jammy.
Blend
- Transfer everything to a blender or food processor.
- Add olive oil, cinnamon, and salt.
- Blend until very smooth and creamy.
- Add a little water or more oil if needed to reach desired texture.
Taste & adjust
- Adjust salt and cinnamon.
- Optional: add a tiny splash of apple cider vinegar for brightness.
Chill
- Spoon into ramekins or jars.
- Refrigerate at least 1–2 hours (overnight is best) to firm up.
