Pate is packed full of iron from the chicken and is the perfect staple to keep in the fridge.
- 1 onion
- 1 lemon
- 300g chicken livers
- 4 sprigs fresh thyme
- 1/2 cup fresh parsely
- 100g butter
Finely dice a medium onion. Zest a lemon and squeeze its juice.
Drain the chicken livers and trim off any fat.
Remove the leaves off of the fresh thyme and chop up half a cup of parsley leaves taken off the stalk.
Melt 100g of butter over a gentle heat and then add the onion to soften. Turn up the heat and saute the livers, adding in the lemon zest and thyme. When the livers have coloured but are still pink inside, pour over the lemon juice, season well with salt and pepper and remove from the heat. Toss in the chopped parsley.
After cooling a little, put all ingredients into your food processor and blend until you get it as rustic or smooth as you prefer. Scoop into a sterilized jar and in the fridge to firm up.
Serve on toast or crackers with chutney or pickles.