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Fresh cut bagette on a cutting board. Next to the baguette, there is a dark grey shallow plate with slices of the bagette, one of which topped with chicken liver pâté. On the same plate, there is 2 small jars with chicken liver spread: one has cranberry sauce on top, another one has rosemary.

Chiken liver parfait

Nataliia
This festive chicken liver parfait made with chicken livers, apple, warm spices, then topped with cranberry sauce, is perfect finger food for holiday gatherings from Thanksgiving through the New Year. Surprise your family and friends with this healthy and delicious appetizer.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Breakfast
Cuisine American, French
Servings 6
Calories 157 kcal

Equipment

  • colander
  • large bowl
  • cutting board
  • knife
  • Measuring Cup
  • measuring spoons
  • frying pan with lid
  • zest grater
  • small saucepan with lid
  • food processor
  • 2x glass or ceramic 8oz jars

Ingredients
  

Chicken liver parfait

  • 1 lb organic chicken livers rinsed and trimmed
  • 1 teaspoon olive oil
  • ½ yellow onion
  • 1 granny smith apple
  • ½ teaspoon salt
  • 2 pinches nutmeg
  • ¼ teaspoon ground coriander
  • 3 cloves crushed between fingers
  • 3 Tablespoons water
  • 2 Tablespoons butter

Orange cranberry sauce

  • 1 cup fresh cranberries washed and sorted
  • 3 Tablespoons cane sugar
  • 1 Tablespoon orange zest
  • 4 Tablespoons freshly squeezed orange juice juice of one orange

Instructions
 

Chicken liver pâté

  • Pat dry rinsed livers with paper towels, trim any access fat. Chop the onion. Peel, core and cube the apple.
  • Preheat olive oil over medium heat in a large frying pan. Add onions and cook until translucent. Add livers and brown them on both ides for about one minute.
  • Add apples, salt, spices and cook for another minute or until spices release their aroma. Add 3 Tablespoons of water, cover and turn heat on low.
  • Simmer until apples are soft and livers are still slightly pink inside. Turn off the heat and let it cool down little bit. The livers are fully cooked when the internal temperature reaches 165°F.
  • Transfer the warm mixture to the food processor, add butter and pulse until it turns into a creamy paste. Transfer the spread into jars with lids, pour the layer of cranberry sauce on top. Refrigerate before serving.

Orange cranberry sauce

  • Place washed and sorted cranberries in a small pot. Add sugar, zest and orange juice. Bring to boil, cover, lower the heat and cook for 5-6 minutes until berries open up and soft .
  • Use a fork to mash the sauce, just little bit. Pour the sauce on top of the chicken liver pate to create a delicious cranberry layer. Refrigerate before serving. Enjoy on a slice of fresh baguette.

Notes

  • do not overcook the livers, they cook very quickly and need to remain slightly pink inside
  • if the pate will be frozen, skip the cranberry sauce and add a layer of added butter on top instead.
  • the nutrition information does not include the cranberry sauce.
  • nutritional facts are for informational purposes only.

Nutrition

Calories: 157kcalCarbohydrates: 4.5gProtein: 12.8gFat: 8gSodium: 224mgFiber: 0.8gSugar: 2.7g
Keyword chicken liver pate, chicken liver recipe, liver pate
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