Yields: 20-30 servings
1 kg chicken livers (unwashed, pat dry with kitchen paper towels)
1 large onion (coarsely chopped)
100 ml pouring cream (room temperature)
50 ml cognac
2 chicken bouillons (or) 2 cups broth
100 ml butter
Pepper + 7 spices + grated nutmeg + 1/2 tsp ginger powder
2 bay leaves + 1/4 tsp curry powder + 1 inch wooden cinnamon stick
Melt the butter in a large wide pot. Add onion and seasoning over low heat. Sauté only. Do not stir fry onion. When translucent and aromatic; add livers and cognac together. Add bouillons diluted in two cups of hot water; over medium heat. Gently stir to mix ingredients. Bring to a boil. Cover. Allow to simmer over medium-low heat until onion is soft and livers are done. Remove away from heat. Remove bay leaves and cinnamon sticks. Process all contents immediately while livers are still very hot; until livers are paste-like. Add cream and process again until no trace of any cream is seen. Remove on to a pottery container. When the container comes to room temperature; top it with a tablespoonful of melted butter (optional). Refrigerate uncovered until completely set; then cover and in a few hours it is ready to serve; with toasted bread or crunchy mini toast.
*A version of this article appears in print in the 26 September, 2019 edition of Al-Ahram Weekly.