Spicy chicken liver pâté

A classic with a twist – ideal for your entertaining platter this season.

Less than 45 minutes (plus chilling time)

Serves 10


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  • 2 Tbsp (30ml) butter
  • 3 shallots or red onion, chopped
  • 2 cloves garlic, chopped 
  • 1 red chilli, deseeded and chopped
  • 4 tubs (250g each) chicken livers, cleaned
  • 3 Tbsp (45ml) dry sherry or brandy
  • 2 Tbsp (30ml) fresh coriander, chopped
  • 1 Tbsp (15ml) sriracha sauce
  • 1 tsp (5ml) medium curry powder
  • Salt and milled pepper
  • 3-4 dried bay leaves
  • ¼ cup (60ml) melted butter



  • 1 PnP rustic baguette, sliced
  • 2 Tbsp (30ml) mayonnaise
  • 3 Tbsp (45ml) sesame seeds
  • Pomegranate rubies, for serving (optional)



  1. Heat butter in a pan and fry shallots, garlic and chilli for 3-5 minutes or until translucent.
  2. Add chicken livers and fry for 5-8 minutes.
  3. Add sherry, coriander, sriracha and curry powder and simmer for 2-3 minutes. Season and remove from heat. 
  4. Transfer to a food processor and blend until smooth.
  5. Scoop pâté into ramekins or serving bowls, packing them tightly.
  6. Top with bay leaves and pour over melted butter in a thin layer.
  7. Cool, then chill for 1 hour or overnight.
  8. Brush baguette with mayonnaise, sprinkle with sesame seeds and toast under the grill for 3-5 minutes or until golden.
  9. Serve pâté with sesame toast and garnish with pomegranate rubies.


Browse more festive recipes here.


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