Last updated February 1, 2019 by Lisa Richards, CNC

Chicken Liver Pâté

Chicken liver pate with sesame rounds

There are very few foods with a better nutritional profile than liver, which is sometimes known as nature’s multivitamin.

Liver is packed full of nutrients like vitamins A to E, magnesium, potassium, calcium, iron, zinc and much, much more. This organ meat is great for building up your immune system and protecting yourself from infection. For anyone with a chronic health condition like Candida, liver can be a very valuable addition to your diet.

Many people don’t enjoy the taste of cooked liver by itself, but chicken liver pâté is much more palatable. In my household we eat chicken liver pâté every week, often with a cracker like these sesame cauliflower rounds. In fact, there is almost always some pâté in the fridge.

Here is a delicious chicken liver pâté recipe that incorporates onions, pepper, thyme, and coconut milk. The onions and coconut milk even have some antifungal properties to keep your gut balanced and healthy. Enjoy!

5 from 4 votes
Chicken liver pate with sesame rounds
Chicken Liver Pate
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 8 servings
Calories: 140 kcal
Author: Lisa Richards, CNC
Ingredients
  • 4 Tbsp. butter, preferably organic, grass-fed
  • 1 cup chopped onion
  • ½ cup chopped shallot
  • 1 lb. chicken livers
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 1 Tbsp. fresh thyme leaves
  • cup coconut milk
Instructions
  1. Melt 2 tablespoons butter in a skillet over medium heat. Add onions and shallots, saute until softened, about 5 minutes. Transfer onion mixture to a plate, set aside.
  2. Return skillet to heat, add chicken livers and saute until livers are barely pink in the middle (well done livers can be bitter).
  3. In the bowl of a food processor, add chicken livers, sauteed onion mixture, salt, pepper, fresh thyme leaves, coconut milk and remaining 2 tablespoons of butter, process until smooth.
  4. Pâté can be refrigerated for up to 5 days.

Healthy foods like this are an excellent option for a light snack on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.

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Comments

  1. lisa schmitz says:

    crackers! do you have a recipe for the crackers?!!? that is something i really miss.

    1. The crackers in the image are actually Sesame Cauliflower Rounds. I’ll be posting those here within the next month or two. In the meantime, there is a great cracker recipe in one of my ebooks if you have them!

  2. Artee says:


    Sounds delicious! Haven’t thought of pate’ for a long time and will try this. Growing up we ate it with a sprinkle of raw chopped onion on top.

  3. curly says:


    Sounds delicious. Do you also have a recipe for those yummy-looking crackers? I assume, they are candida-diet friendly.

    1. You’re the second person to ask! They are Sesame Cauliflower Rounds and I will be posting the recipe within the next month or two 🙂

  4. Lee says:

    Yum! The pate looks delicious, strange, I was only craving some the other day! Looks so easy to make too. I know what I’m making tomorrow.

  5. Helen Leonard says:


    Iv’e made several of the recipes on this site (rutabaga patties, Buckwheat muffins, waffles). They are amazing! Just made the waffles today. My family Loved them and the apple sauce. Delish!

  6. I can’t wait to try this! I put in an order for chicken liver at my local organic meat place. Mmmmm.

  7. Jem says:

    Hiya,

    I have heard original ryvita is ok for people on the candida diet, is that true? And instead of coconut milk, I guess veg stock would be fine wouldn’t it?

    Cheers 🙂

    1. Lisa Richards says:

      Hi Jem, I typically recommend Candida sufferers to avoid products that contain gluten (that would include Ryvita). As for the vegetable stock, yes that is absolutely fine, especially if homemade. If its store-bought, check the ingredients.

  8. Polly says:

    Would it be ok to freeze the pate? If I make a full batch I would prefer to spread it out over two weeks (no pun intended) then eat everyday. Thanks.

  9. Sarah says:

    Hi,

    Do we use coconut milk from a carton or tin?

    Thanks,
    Sarah

    1. Lisa Richards says:

      From a can 🙂

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