Nepalese Chicken liver paté with bacon

Delicious pate full of B vitamins and iron. Delicious with sweet and sour side dish on toast or bruschetta. Or simply with fresh slice of bread and sweet-sour pickles.

Preparation time 20 minutes .. Cooking 40 minutes .. Durability 5 days in the refrigerator


  • 400 g chicken livers, cleaned
  • 200 g bacon, diced
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced
  • 4 cloves Sil-Timur spice
  • 90 g lard, of butter
  • 1/3 bunch flat-leaf parsley
  • 1/3 bunch coriander leaves, minced
  • salt and a lot of black pepper


Fry the bacon in a large skillet over medium heat until lightly browned. Add the onion and garlic, reduce the heat to low, and cook until the vegetables are softened and lightly browned, about 10 minutes.

Add the chicken livers to the skillet and cook, stirring occasionally, until they’re cooked through but still slightly pink inside, 8 to 10 minutes. As the livers cook, add the butter, a few tablespoons at a time.

Remove the skillet from the heat and season the livers with salt and plenty of pepper. Stir in the parsley and, if using, the cilantro. Transfer the mixture to a food processor and pulse 3 to 4 times, just until a coarse paste is achieved.

Scrap the paté on foil, roll on and refrigerate until the butter solidifies, at least several hours and preferably overnight. (You can refrigerate the paté for up to 5 days.)

Serve the paté with:

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