Yields: 20-30 servings
Ingredients:
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
Method:
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. When they turn into a paste like consistency; 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; (to act as a preserver). Refrigerate uncovered until completely set; then cover and in a few hours it is ready to be served; with toasted bread or crunchy mini toast.
* A version of this article appears in print in the 16 October, 2025 edition of Al-Ahram Weekly
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