Chicken Liver Pate with Currants recipe

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Ingredients

½ cup dried currants
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
1 cup butter, divided
1 onion, finely chopped
2 cloves garlic, minced
2 pounds chicken livers, trimmed
½ cup heavy whipping cream
1 teaspoon dried thyme
½ teaspoon ground allspice
salt and ground black pepper to taste

Nutrition Info

105.7 calories
carbohydrate: 2.8 g
cholesterol: 122.9 mg
fat: 8.3 g
fiber: 0.3 g
protein: 4.7 g
saturatedFat: 4.9 g
servingSize: -
sodium: 61.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place currants in a small bowl, cover with orange liqueur. Let soak until plump, about 1 hour.

  2. Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers, cook and stir until no longer pink in the center, 5 to 8 minutes.

  3. Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor, blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.

  4. Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

Recipe Yield

4 cups

Recipe Note

This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.

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