Oh I’m so thrilled to share with you this one! This is very dear to me because I’ve been looking into finding the perfect not so fat, still yummy pate recipe and one day this idea came to me, by adding some sweet potatoes, and boy was that the best idea! I often cook this and I still find it surprisingly tasty and creamy without even noticing there’s sweet potato in it. You won’t feel that in it, I promise.
There aren’t many ways to make chicken or turkey liver (I often use turkey liver for this recipe) be tempting to kids in the food they eat, but this is one that works best each time for us. If you worry about the wine, you can skip it or use some fresh grapes juice instead. I like to use currants wine sometimes since this way my kids would benefit from those extra vitamins and iron and resveratrol besides the iron, all of the essential amino acids, high protein and other vitamins that the chicken liver contains.
Chicken Liver Yam(my)s Pate
Not just another pate recipe, but a lighter and sweeter and healthier one.
- 1 small onion or leek diced
- 1 clove garlic sliced (optional)
- 1 cup chicken liver cleaned, organic
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 bay leaf
- 1 cup chicken or vegetable stock or water less or more, adjust
- 1/8 cup red wine (it will evaporate) optional
- 1 1/2 tbsp butter grass-fed , room temperature
- 1 cup sweet potatoes steamed or boiled, diced
- 1/8 cup parsley fresh, chopped
- salt & pepper to taste
Add onion, garlic (optional), chicken liver, thyme, oregano, bay leaf, stock and wine into a pot and bring to a boil, then simmer until liver is tender but cooked through and liquid reduced (about 15 mins).
Let them cool, discard the bay leaf, add the cooked sweet potatoes, butter, salt and pepper and blend together until smooth or desired consistency.
Add the chopped parsley, mix, adjust seasoning if necessary and serve.
I use a hand blender for this recipe and it goes well for me. I sometimes use turkey liver, but you can use any poultry liver you and your kids prefer. Also, I sometimes use the other offal the chicken has, especially when I get a whole organic chicken. Traditionally, the pate can use meat and fat besides the liver, so you can do, too. Just play!