I am trying to increase the nutrition in my diet without skimping on flavor. This chipotle liver pâté recipe is a successful example of me doing just that.
Ingredients
½ or 1 tablespoon of Chipotle Sauce (depends how much flavor you want)
2-3 teaspoons of black strap molasses
1 tablespoon of Coconut oil
1 teaspoon of salt
1 lb of liver - I like using chicken or rabbit for this recipe and make sure to remove as much blood/juice as possible so the texture of the end result stays thick.
Optional, if you are not sensitive to fodmaps:
1 clove of sauted garlic cooked separately in coconut oil
½ head of small onion, minced and sauted separately in coconut oil
Use extra coconut oil to saute the above ingredients
Directions
Warm up a large saucepan on low heat.
Mince liver into small pieces
Add coconut oil to pan and allow it to spread evenly throughout the surface of the pan.
Add liver, chipotle sauce, and black strap molasses to pan
Increase temperature to medium heat.
Stir all ingredients until the liver is fully cooked, which could take about 5 - 10 minutes. Press into the liver to open parts of it up.
Remove pan from heat.
Add garlic and onions
You can eat it as is or put the cooked ingredients in a vitamix for about 1-2 minutes to make this concoction more creamy.
Ideas On What To Eat With It
I like serving this chipotle liver pâté with eggs, black beans, and a salad. I also like to use it as a dip with chips or veggies. The texture can also do will as an additional topping for tacos or spread in a Vietnamese style sandwich or burger.
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