How to make
Trim the chicken livers, wash and season with salt. Set aside in a bowl for 30 minutes, drain the excess juices, wash again and pat dry.
Heat the oil and butter in a deep, wide, ceramic pan. Toss in the carrot and onion and season with salt. Saute at moderate to high heat, until cooked.
Add the thyme stalks, dried oregano, cumin and black pepper. Allow them to release their flavors for a minute and add the crushed garlic. Cook for 20 seconds and place the chicken livers in the pan.
Stir and cook for about 10 minutes, flipping the livers occasionally to make sure they are evenly cooked. Its important not to overcook them, since they tend to harden, yet make sure they are not raw on the inside. Cut one of the larger livers in half to try.
A few minutes before removing the pan from the stove, add the cooking cream. Bring to a boil and cook for half a minute.
Set aside, remove the thyme stalks and blend to a smooth consistency.
Store the pate in 3 jars around 9 oz (250 g) each.
Melt the butter and sizzle for a few seconds. Flatten the surface of the stored pate, add two stalks of thyme and pour the melted butter on top.
Cool at room temperature first and then chill in the fridge for at least 5 hours.
When chilled the pate gets thicker.
If you prefer a thicker consistency, add 4 fl oz (120 ml) of cooking cream.
Preserve the pate in the fridge for no more than 2-3 days. Its better not to risk consuming it after that.
Enjoy!
