Chicken liver spread

October 21, 2014  •  Category:

Chicken liver

If you are not a liver fan, but need the iron, this is for you. By the time this (easy) homemade pâté is done, the taste of liver is eliminated! The pomegranate molasses adds a fruit sweet and sour flavor, and the cheese spread creaminess. Covered and stored in the fridge, it will keep for a few days. Use it for a party, spooned in prebaked puff pastry shells.


  • 1 pound of chicken livers, membranes and tendons removed
  • 2 large onions, chopped
  • 1 cup of white wine (or ½ cup white wine vinegar+1/2 cup water)
  • Olive oil, as needed
  • Salt, pepper, to taste
  • 1 Tablespoon of pomegranate molasses (more, to taste)
  • 1/2 teaspoon of paprika,
  • 1/2 cup cream cheese spread or wedges
  • Fresh basil leaves or chopped parsley or pomegranate arils, to garnish
  1. Slice the onions and fry until golden and soft; add the chicken livers, pomegranate molasses and spices; raise the heat and sear them until cooked but still pink inside. Splash the wine and remove the livers into a bowl. Let the sauce reduce and transfer to the bowl with the livers. Purée the livers and onions in a food processor. Add the cream cheese; taste and adjust, if you like it creamier, add more cheese.
  2. Transfer the pâté to a bowl; open up each pita and slather with a few tablespoons; garnish with basil leaves or chopped parsley or pomegranate arils. Roll up and serve.


3 Comments  •  Comments Feed

  1. Rosa says:

    Liver spread is so delicious and this one seems to be really tasty.



  2. Susan says:

    Chicken liver is a favorite. I could make a meal out of sauteed chicken livers I love them so much. Tasty recipe and a welcomed appetizer in the cool months.

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