Name: Chicken and Lamb Liver Pate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken livers; 3 oz lamb liver; 0.5 tbsp ghee; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp balsamic vinegar; 1 cup cucumber; 0.5 cup radishes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Lamb Liver Pate

Pan-seared chicken and lamb livers blended with aromatic herbs and ghee for a silky, nutrient-dense spread served with crisp garden vegetables.

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NUTRITION

Protein

51.8g

Fat

14.9g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken livers

3 oz lamb liver

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

1 cup cucumber

0.5 cup radishes

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PREPARATION

1
Rinse the chicken and lamb livers under cold water and pat them thoroughly dry with paper towels.
2
Heat the ghee in a medium skillet over medium heat and sauté the diced yellow onion and minced garlic until translucent.
3
Add the livers and dried thyme to the skillet, searing for about 3-4 minutes per side until browned but still slightly pink in the center.
4
Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom.
5
Transfer the mixture to a food processor or high-speed blender and process until the texture is completely silky and smooth.
6
Season the pate with sea salt and black pepper, then pulse once more to combine.
7
Slice the cucumber and radishes into rounds and serve alongside the warm or chilled pate for a refreshing crunch.