Easy recipe for chicken liver pate blended with bacon, herbs, and spices for a delicious and nutrient-dense spread on crackers or toast.
Melt butter in a saucepan and lightly saute chicken livers until just pink in the center.
In a separate saucepan, sauté the chopped bacon for a few minutes and then add the onion and garlic. Continue cooking until until the onion is slightly caramelized and the bacon is cooked through.
Transfer the contents of both pans to a glass bowl and mix in sherry and cilantro. Let cool for 10 minutes.
Transfer to a food processor and blend until very smooth. Taste. Add sea salt and pepper if needed and pulse the food processor a few times to mix.
Transfer chicken liver pate to a small, glass bowl with a lid and chill for 1-2 hours until set.
1-2 tsp fresh chopped cilantro may be substituted for the dried.
Spanish or white onions work best with this recipe.
**Reader tip: Mix the bacon drippings with the butter for extra bacon flavor in the pate!