Let’s talk about organ meat. To be honest, it has taken me a VERY long time to jump aboard the offal train. Organ meat is definitely an acquired taste, particularly for standard American taste buds. That being said, organ meat is one of the most nutrient dense foods available to us and it’s incredibly inexpensive. Liver in particular is considered a nutrient rich super-food and for good reason. Compared to the nutrient profiles of other fruits, vegetables, and even red meat, liver contains significantly higher amounts of every single vitamin and mineral to include vitamin A, C, and D, B vitamins, iron, copper, and magnesium
Moral of the story: liver is basically nature’s multi-vitamin.
Living with a digestive autoimmune disease, I struggled for years with symptoms of nutrient deficiencies. While I still use targeted supplementation occasionally, I was able to reverse those deficiencies symptoms by a) working on my digestion and b) eating liver.
This chicken liver pate is my favorite way to sneak more liver into my diet. I typically eat it alongside some breakfast hash or sausage patties or sneak it into sauces or soups.
Chicken Liver Pate (AIP/ Paleo)
2 TBS coconut oil
1 onion, sliced
1 apple, sliced
1lb chicken livers
2 tsp salt
1 tsp sage
¾ cup coconut milk
1 TBS maple syrup
Heat the coconut oil in a skillet on medium-low heat. Add in the sliced onion and apple and cook on low to slowly caramelize them (about 10-15 minutes). Meanwhile drain and rinse the chicken livers and pat them dry with a paper towel. Once the onions and apples have started to caramelize, turn the heat to medium and add in the chicken livers. Season with the salt and sage and cook until only a little bit of pink is showing (about 10-15 minutes). Then, remove from heat and cover the skillet for another 10 minutes.
Transfer the chicken livers, onion and apple into a food processor with the coconut milk and maple syrup and blend until smooth.
Serve with fresh apple slices.