Bulgarian Style Country Chicken Liver Pate

Ingredients

• 500g (1.1 lb) chicken livers 500g (1.1 lb) chicken livers
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons brandy (optional) 2 tablespoons brandy (optional)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 16g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the chicken livers under cold water and pat them dry with paper towels.
2. 2.
   In a large skillet, melt the butter and vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
4. 4.
   Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 5 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink on the inside.
5. 5.
   Reduce the heat to low and add the paprika, dried thyme, ground cumin, ground coriander, ground black pepper, and salt to the skillet. Stir well to coat the livers evenly with the spices.
6. 6.
   Continue cooking for another 5 minutes, or until the livers are cooked through.
7. 7.
   Remove the skillet from the heat and let the mixture cool slightly.
8. 8.
   Transfer the mixture to a food processor and blend until smooth.
9. 9.
   If desired, add the brandy to the food processor and blend again for a few seconds.
10. 10.
    Spoon the pate into a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken livers — Make sure to rinse the livers thoroughly under cold water to remove any impurities before cooking.

Tips & Tricks

• For a smoother texture, pass the pate through a fine-mesh sieve after blending.
• Add a splash of lemon juice for a tangier flavor.
• Experiment with different spices such as smoked paprika or chili flakes to customize the pate to your taste.
• Serve the pate with pickles or sliced cucumbers for a refreshing contrast.
• To make the pate more indulgent, melt a layer of butter on top before refrigerating.

Serving advice

Serve the Bulgarian Style Country Chicken Liver Pate as an appetizer or spread on crusty bread. It can also be enjoyed with crackers or vegetable sticks for a lighter option. Pair it with a glass of Bulgarian wine to complement the flavors.

Presentation advice

To enhance the presentation, garnish the pate with a sprig of fresh parsley and serve it on a decorative platter. Accompany it with thinly sliced bread or toast points for an elegant touch.