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Chicken Liver Pate with Currants
Chicken Liver Pate with Currants
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
266 minutes
Impress guests with a quick and delicious chicken liver pate infused with orange liqueur, currants, thyme, and allspice.
Ingredients:
  • 0.5 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
  • 0.5 cup heavy whipping cream
  • 1 teaspoon dried thyme
  • 0.5 teaspoon ground allspice
Instructions:
  • In a small bowl, combine currants and orange liqueur. Allow the mixture to soak until the currants are plump, approximately 1 hour.
  • In a large skillet over medium heat, melt 1/4 cup of butter until sizzling. Saute onions and garlic in the fragrant butter until softened, approximately 1 minute. Introduce chicken livers and cook until they are no longer pink in the center, for about 5 to 8 minutes, stirring gently.
  • Combine the 3/4 cup of butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor and blend until smooth. Transfer the mixture to a bowl and mix in the currants and orange liqueur. Season the pate with salt and pepper to taste.
  • Spoon the pate into individual ramekins and chill in the fridge until set, for a minimum of 3 hours.

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