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Apple Cranberry Chicken Liver Pate
Annika Schimmer

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 6
Course: Appetizer
Ingredients Method

Ingredients
  

  • 400–500 g chicken livers
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh sage, chopped (or 1 tsp dried)
  • 1 small apple, peeled, cored, diced
  • ½ cup fresh or frozen cranberries
  • 3–4 tbsp fat (duck fat, lard, or olive oil)
  • 2–4 tbsp olive oil (for blending)
  • ¼–½ tsp cinnamon
  • Salt, to taste
  • Splash of water (as needed)

Method
 

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