Chocolate Chicken Liver Pâté with Graham Cracker Crust

This unique dish brings together the rich flavors of chicken livers and chocolate in a smooth pâté, complemented by a sweet graham cracker crust. The addition of spinach adds a fresh note while maintaining the savory profile. This dish is perfect for adventurous eaters looking for a creative twist on traditional pâté, and it meets dietary restrictions by avoiding any conflicting flavors.

Ingredients:

• 1 lb chicken livers, cleaned
• 4 oz dark chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1 cup graham cracker crumbs
• 1 cup fresh spinach, chopped
• 2 anchovy fillets, minced
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp gelatin dissolved in 2 tbsp warm water (optional, for setting)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the chicken livers and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
3. In a food processor, combine the cooked chicken livers, softened butter, chopped spinach, minced anchovies, and melted dark chocolate. Blend until smooth and creamy. If using, add the dissolved gelatin and blend again.
4. In a separate bowl, mix graham cracker crumbs with a pinch of salt. Press the mixture into the bottom of a tart pan or individual ramekins to form a crust.
5. Pour the chicken liver mixture over the graham cracker crust, smoothing the top with a spatula.
6. Bake for 15-20 minutes or until the pâté is set. Remove from the oven and let cool before refrigerating for at least 2 hours to firm up.
7. Serve chilled, garnished with fresh herbs if desired.