Chicken liver pate and blueberry jam

Chicken liver pate and blueberry jam (AIP, low FODMAP, Paleo, gluten free, dairy free)

I luuuurve liver. I'm not even ashamed. Given that it is easily one of the most nutrient dense foods on the planet, I aim to incorporate it into my meal plan on a weekly basis. If you are following an AIP diet you will already be aware of the importance of consuming organ meat for its rich nutritional value, but this is one element of the diet where it can be easy to turn a blind eye. Understandably there's something about consuming organs that has the power to turn even the  strongest stomach. As the self proclaimed most squeamish person on the planet (believe me - I cant even sit through an episode of casualty) If I can handle a packet of liver, anybody can.
This is so super simple to make but absolutely packed to the rafters with scrumminess. Trust  me - you won't even remember what it is you are eating but your body will thank you for it.

Serves 2-4

You will need:

A food processor

Ingredients

For the Pate:

400 grams organic chicken livers
1 generous tablespoon of coconut oil plus extra for frying
1 tablespoon of dried thyme
A generous pinch of Himalayan salt

For the Jam:

1 cup of fresh organic blueberries
1 tablespoon of water
Generous pinch of ground ginger

Method:

To make the jam, add the blueberries, water and ginger to a medium saucepan and turn the heat to high. Bring to the boil and let this bubble for 4 minutes. As they soften, mash the blueberries down with a fork. Reduce the heat and cook on low for 7-10 minutes until the liquid is reduced and you have a thick jam. This will thicken further on standing.  Reserve this to one side to cool completely.

To make the pate, cook the livers in a little coconut oil over a medium/high heat. The livers should be nicely browned on the outside but still tender. Once cooked to your liking, transfer the liver to a food processor. Add the coconut oil, salt and dried thyme. Blitz the mixture on a high setting until it forms a smooth pate consistency.

Transfer the pate to a sealed jar or ramekin dish and top with a generous layer of the blueberry jam.

You can chill this in the refrigerator but I think it tastes best served immediately :) Enjoy