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–+ servings
Smooth spicy chicken liver pate in a cream ramekin

Spicy Chicken Liver Pâté for Full GAPS

Full GAPS: A smooth, hot chile-and-garlic chicken liver pâté made with one pound of liver, onion, eight garlic cloves, pure seasonings, and qualifying fat.
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Cook Time 10 minutes
Servings: 1 batch
Course: Appetizer, Condiment, Full GAPS, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken livers rinsed and drained
  • 2 tbsp homemade ghee or qualifying cooking fat
  • 1/2 onion chopped; use more if desired
  • 8 cloves fresh garlic chopped
  • 1 tsp pure red chile flakes
  • 1 tsp pure mild ground red chile
  • 1 tsp pure garlic powder
  • 1 tsp mineral salt

Equipment

  • 10.25-inch Le Creuset Artichaut skillet
  • Stainless spatula
  • Ninja Professional Plus Kitchen System BN801 with 64-ounce processor bowl
  • Cutting board and sharp knife
  • Glass storage container

Method
 

  1. Heat the ghee or other qualifying fat in a 10.25-inch Le Creuset Artichaut skillet over medium heat. Add the chopped onion and sauté for 3 minutes.
  2. Add the chopped fresh garlic and sauté for 2 minutes, stirring frequently so the garlic softens without scorching.
  3. Add the rinsed and drained chicken livers whole. Cook for about 5 minutes, then add the chile flakes, ground red chile, garlic powder, and mineral salt.
    Chicken livers cooking with onion, garlic, and red chile in an Artichaut skillet
  4. Continue cooking until the livers look done. Chop and mash them in the skillet so the pieces finish evenly, preserving the source’s own doneness cues rather than adding a new temperature rule.
  5. Transfer the complete skillet contents to the Ninja BN801 food-processor bowl. Process until completely smooth, scraping the coated bowl only as needed. Cool before serving.
    Smooth chicken liver pate coating a true-scale Ninja BN801 processor bowl and blade

Notes

Full GAPS.
This recipe is deliberately hot; reduce serving size rather than changing the measured chile formula.
The source establishes 3 minutes for onion, 2 minutes for garlic, and about 5 minutes before adding spices, but no fixed total endpoint after seasoning.
Cool and refrigerate; use within about 5 days or freeze excess.
The source does not establish a serving count or finished volume.

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