Ingredients:
- 1.1 lb chicken livers
- 8.8 oz smoked bacon (or thick-cut smoked pork belly)
- 2 hard-boiled eggs
- 2 medium onions, boiled
- 2 garlic cloves
- Salt, to taste
- Black pepper, to taste
- Curry powder, to taste
- Fresh parsley, finely chopped
- ½ tsp smoked paprika (extra spice for deeper flavor)
Instructions:
- Place the chicken livers and onions in a pot, cover with water, and bring to a boil. Cook until the livers are fully done (about 10–15 minutes). Drain and let cool slightly.
- In a separate pan, lightly cook the smoked bacon until it softens and releases flavor (do not over-crisp).
- Using a meat grinder or food processor, grind the chicken livers, onions, bacon, boiled eggs, and garlic together. For an ultra-smooth texture, process the mixture 2–3 times.
- Add salt, black pepper, curry powder, smoked paprika, and chopped parsley. Mix thoroughly until everything is well combined and creamy.
- Transfer the pâté into a container and refrigerate for at least 2 hours before serving to allow flavors to develop.
Serving Tips:
- Spread on toasted sourdough or crackers
- Serve with pickles or caramelized onions
- Pair with fresh vegetables for a lighter option
- Perfect for breakfast, appetizers, or party platters
