This recipe is gluten and casein free, the ghee could be substituted for regular butter. The artichokes are used in place of heavy cream to add a creamy consistency, well cooked white beans or puréed cauliflower could be substituted.
1 Lb Chicken Livers
1 medium Yellow Onion, diced
1/2 Head Garlic, slow roasted
1 cup Ghee (aproximately)
1/2 cup Chicken Stock
1/2 cup Fortified Wine such as Madiera, Port or Sherry
1 cup bottled Artichokes, rinsed
2 tsp. Tomato Paste
1 tsp. Peri Peri spice, or spice of choice
Salt & Pepper to taste
Rinse the chicken livers, and carefully separate the lobes and trim away excess fat and skin. Dry well on paper towels, the chicken livers will not brown well if they are not dry.
Season with salt and pepper.
Heat a heavy skillet over high heat, add a little ghee, quickly add the chicken livers and brown well, turning once, do not overcook. Remove to a plate, they will not be fully cooked at this stage.
Turn the heat down to medium high, add a little more ghee to the pan, add the onions and sauté until well caramelized, this process will take about 10 minutes. If the onions stick to the pan add little splashes of water to release, the liquid will cook off and the onions caramelize.
Add the spice, briefly sauté and deglaze the pan with the fortified wine. Allow the wine to cook down by half, add the chicken stock and tomato paste, and return the chicken livers to the pan. Turn the heat down low, cover and simmer until chicken livers are just cooked through, two or three minutes, they should still be pink in the middle (do not overcook!)
Place the chicken livers, onions and all the cooking liquid in a food processor along with the artichokes and process until smooth. Add enough ghee to give a smooth consistency, season to taste.
Spoon the pâté into a shallow dish, smooth over and top with melted ghee, to prevent oxidation. Refrigerate until set, serve with a bread and cracker basket.