Chicken liver pâté with Indian spices

Chicken liver pudding with Indian spices

If you are looking for an innovative and flavorful recipe, chicken liver pudding with Indian spices is the perfect choice. This delicacy, which combines culinary traditions with exotic flavors, can easily become the star of your meals. Known in various forms over time, the pudding recipe is often associated with holidays and festive meals, but with a little creativity, you can transform it into an everyday dish.

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 70 minutes
Number of servings: 6

Ingredients:
- 700-800 g chicken liver (make sure it is fresh and of good quality)
- 1 bunch of fresh parsley
- Salt and freshly ground pepper, to taste
- Chili paste, to preference
- 1 large onion
- 1 bunch of green onions
- 2 tablespoons garam masala (a fragrant spice blend)
- Dried or fresh coriander, to preference
- 5 eggs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon breadcrumbs (to line the pan)

Preparation:

1. Preparing the liver: If the chicken liver you bought doesn't look appealing, don't worry. Start by washing it well under cold water and removing any membranes or impurities. Make sure you have fresh liver, as this will influence the final taste of the pudding.

2. Cooking the liver: Heat a non-stick skillet over medium heat. Add the two tablespoons of olive oil and one tablespoon of butter. When the butter has melted, add the chicken liver. Sauté for about 10 minutes, covering the skillet with a lid. The goal is to cook it in steam, so it becomes soft and juicy, not fried.

3. Chopping the liver: After the liver has cooked, transfer it to a food processor and chop it until you obtain a fine paste. If you don't have a food processor, you can use a meat grinder, but make sure the liver is well minced.

4. Mixing the ingredients: In a large bowl, add the chopped liver, then finely chop the onion, green onions, and parsley. Add all the spices: salt, pepper, chili paste, garam masala, and coriander. Beat the five eggs and incorporate them into the mixture. Mix well until it begins to homogenize.

5. Preparing the pan: Grease a loaf pan with butter and line it with breadcrumbs. This step is essential to prevent the pudding from sticking to the pan, ensuring it will come out easily after baking.

6. Baking: Pour the mixture into the prepared pan and level the surface. Preheat the oven to 170 degrees Celsius and place the pudding inside. Let it bake for 50 minutes.

7. Finishing: After the baking time has passed, if you want a delicious topping, you can add a few slices of cheese on top of the pudding. Put the pudding back in the oven for another 5-10 minutes, until the cheese has melted and turned golden.

8. Serving: Let the pudding cool before slicing it. It can be served warm or cold, alongside a fresh salad or various sides. You can accompany it with a yogurt sauce with mint for a refreshing and aromatic contrast.

Practical tips:
- Chicken liver is an excellent source of protein, vitamin A, and iron, so don’t hesitate to include it in your diet. The nutritional benefits are considerable, and the pudding will be not only tasty but also healthy.
- If you want a spicier version, you can also add some strips of fresh chili to the mixture.
- Replace the parsley with dill or other favorite herbs to add a personal touch.

Frequently asked questions:
1. Can I use liver of another type? Yes, this recipe can also be adapted with turkey or duck liver, but the cooking time may vary.
2. How can I store the pudding? The pudding keeps well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
3. What sides go well with it? Chicken liver pudding pairs excellently with mashed potatoes, vegetable salads, or pickles.

This chicken liver pudding with Indian spices will not only impress with its flavors but will also bring a touch of diversity to your menu. Whether served at a festive meal or on an ordinary evening, this dish will captivate everyone's taste buds. Happy cooking!

 Ingredients: chicken liver approx 700-800g 1 bunch parsley salt pepper hot pepper paste 1 onion 1 bunch green onions 2 tbsp garam masala (spice mix) dried or fresh coriander 5 eggs 2 tbsp olive oil 1 tbsp butter 1 tbsp breadcrumbs

 Tags:  chicken liver pâté