Curried Chicken Liver Pâté
A simple and delicious appetizer for your next party! Note that you'll need to make this a day in advance for it to set up in the refrigerator. Recipe adapted from The Book of Hot & Spicy by Louise Steele (l987).
Servings: 8 people
Ingredients
- 3/4 cup butter 1 1/2 sticks, divided
- 1 small onion finely chopped
- 1 clove garlic minced
- 8 ounces chicken livers trimmed
- 1 teaspoon curry powder
- 1/2 cup chicken stock
- 2 eggs hard boiled and cut in half
- 2 pinches cayenne pepper
- salt and freshly ground black pepper to taste
Instructions
- Melt ½ cup butter in a skillet. Add onion, garlic and chicken livers; cook over medium-low heat for about 5 minutes, stirring. Stir in the curry powder and chicken stock and simmer about 5 minutes, turning the chicken livers a few times.
- Let mixture cool slightly, then place it and the eggs in a food processor. Add the salt, pepper and cayenne and process until smooth. Pour into desired container and smooth out if necessary. Chill overnight.
- Melt the remaining ¼ cup butter and slowly pour on top of pate. Garnish as desired (bay leaves, lemon slices, flat leaf parsley).
Notes
Serve this with simple crostini: baguette sliced into 1/2-inch thick rounds, drizzled with olive oil and baked at 375°F for 15 minutes.
Nutrition
Calories: 213kcal | Carbohydrates: 2g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 184mg | Sodium: 209mg | Potassium: 119mg | Vitamin A: 3835IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 2.8mg
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