Chicken Liver Pate with Currants

american_region asian caribbean european french korean unknown sweet sour savory umami medium fast

Prep

24 min

Cook

66 min

Total

90 min

Ingredients (10)

½ cup dried currants g

2 tablespoons brandy-based orange liqueur (such as Grand Marnier®) g

1 cup butter, divided g

1 onion, finely chopped g

2 cloves garlic, minced g

2 pounds chicken livers, trimmed g

½ cup heavy whipping cream g

1 teaspoon dried thyme g

½ teaspoon ground allspice g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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