Lunch: Chicken Liver Pâté with Fig Preserves

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Chicken Liver Pâté with Fig Preserves

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3 large onions (about 3/4 pound), chopped
1 stick (1/2 cup) unsalted butter
1 pound chicken livers, trimmed
1/4 cup Tawny Port
1/4 teaspoon allspice
1 tablespoon fresh lemon juice
1/3 cup fig preserves (available at specialty foods shops and some supermarkets), chopped fine
toast points or water biscuits as an accompaniment

Instructions

In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor. In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it sauté the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor. Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, purée the mixture until it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pâté, covered, for 5 hours, or until it is firm. The pâté may be made 4 days in advance and kept covered and chilled. Invert the pâté onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pâté with the toast points or water biscuits.

Add a review for Chicken Liver Pâté with Fig Preserves