Surinamese Chicken Liver Pate (Kippenlever Paté)

Kippenlever Paté is a popular dish in Surinamese cuisine, known for its rich and creamy texture. This chicken liver pate is perfect for spreading on toast or crackers, and it makes a great appetizer for gatherings and parties.

Surinamese Chicken Liver Pate (Kippenlever Paté)

Ingredients

  • 500g chicken livers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup butter
  • 1/4 cup brandy
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions

  1. In a skillet, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the chicken livers to the skillet and cook until they are no longer pink in the center.
  4. Pour in the brandy and season with thyme, salt, and pepper.
  5. Transfer the mixture to a food processor and blend until smooth.
  6. Transfer the pate to a serving dish or ramekins and refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
8g
Carbohydrates
4g
Fat
9g

Supplies

Skillet Food processor Serving dish or ramekins

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the Kippenlever Paté with toasted bread or crackers, and garnish with fresh herbs or a drizzle of olive oil.

Tips & tricks

For a smoother pate, you can pass the mixture through a fine sieve before refrigerating.

Cost

$8