Chicken Liver And Pistachio Nut Pate Recipe

Recipe By Slurrp

Chicken Liver and Pistachio Nut Pate is a rich and flavorful appetizer that is perfect for entertaining. The combination of tender chicken livers and crunchy pistachio nuts creates a deliciously creamy and nutty spread. This pate is easy to make and can be prepared in advance, making it a convenient option for parties. Serve it with toasted bread or crackers for a delightful and elegant appetizer.

4.5
27 Rating -
Rate
Non Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Chicken Liver And Pistachio Nut Pate
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ingredients serve

Ingredients for Chicken Liver And Pistachio Nut Pate Recipe

  • 1/2 cup Unsalted Butter
  • 1/2 cup Chopped Onions
  • 2 cloves Cloves Garlic, Minced
  • 1 pound Chicken Livers
  • 1/2 cup Shelled Pistachio Nuts
  • 1 teaspoon Fresh Thyme Leaves
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • as required Toasted Bread Or Crackers, For Serving
  • as needed Additional Pistachio Nuts And Thyme Leaves, For Garnish

Directions: Chicken Liver And Pistachio Nut Pate Recipe

Cooking Directions

  • STEP 1.In a skillet, melt butter over medium heat. Add onions and garlic, and cook until softened.
  • STEP 2.Add chicken livers to the skillet and cook until browned on the outside but still slightly pink on the inside.
  • STEP 3.Transfer the mixture to a food processor and add pistachio nuts, thyme, salt, and pepper. Process until smooth.
  • STEP 4.Pour the pate into a serving dish or individual ramekins. Smooth the top with a spatula.
  • STEP 5.Cover the dish or ramekins with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
  • STEP 6.Serve the pate chilled with toasted bread or crackers. Garnish with additional pistachio nuts and thyme leaves, if desired.

Cooking Tips

  • Make sure to cook the chicken livers until they are browned on the outside but still slightly pink on the inside. Overcooking them can result in a dry and tough texture.
  • For a smoother texture, you can strain the pate mixture through a fine-mesh sieve before pouring it into the serving dish or ramekins.
  • To enhance the flavor, you can add a splash of brandy or cognac to the pate mixture before processing it in the food processor.

Storage and Serving

  • Store the pate in an airtight container in the refrigerator for up to 3 days.
  • Before serving, let the pate sit at room temperature for about 15 minutes to soften slightly.
  • Serve the pate with toasted bread or crackers, and garnish with additional pistachio nuts and thyme leaves for an elegant presentation.
Nutrition
value
1446
calories per serving
97 g Fat108 g Protein24 g Carbs27 g FiberOther

Current Totals

  • Fat
    97g
  • Protein
    108g
  • Carbs
    24g
  • Fiber
    27g

MacroNutrients

  • Carbs
    24g
  • Protein
    108g
  • Fiber
    27g

Fats

  • Fat
    97g

Vitamins & Minerals

  • Calcium
    316mg
  • Iron
    14mg
  • Vitamin A
    1127mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    27mg
  • Vitamin B6
    3mg
  • Vitamin B9
    201mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    54mg
  • Vitamin E
    30mg
  • Copper
    2mcg
  • Magnesium
    367mg
  • Manganese
    2mg
  • Phosphorus
    1379mg
  • Selenium
    112mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp