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Spicy chicken-liver pâté

Spicy chicken-liver pâté

The earthy flavours of Cabernet Sauvignon compliment inexpensive chicken livers perfectly.

  • Serves 10
  • More than 1 hour
  • Cabernet Sauvignon


  • 2 Tbsp (30ml) butter
  • 3 shallots or ¼ 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) chopped fresh coriander
  • 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
  • Toast:
  • 1 PnP rustic baguette, sliced
  • 2 Tbsp (30ml) mayonnaise
  • 3 Tbsp (45ml) sesame seeds
  • Pomegranate rubies, to garnish (optional)


  1. Heat butter and fry shallots or onion, garlic and chilli for 3-5 minutes or until translucent.
  2. Add chicken livers and fry for 5 minutes more.
  3. Add sherry or brandy, coriander, sriracha and curry powder and simmer for 2-3 minutes. Season.
  4. Remove from heat, 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.
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