Chicken Liver and Pistachio Nut Pate Recipe - Allrecipes.com
Chicken Liver and Pistachio Nut Pate Recipe
  • READY IN 30 mins

Chicken Liver and Pistachio Nut Pate

Recipe by  

"I make this pate at my pub and for parties. Customers ask for the recipe all the time. Serve with crackers or garlic toast."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
  2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2007

This is the best liver pate!!! It is truly the perfect combination of ingredients, and the pistachio nuts enhance it's amazing flavor even more! I know of many other people who have tried this recipe & it remains the top pick & favorite of them all. This recipe gets all the raves & compliments that are well deserved! You would be hard-pressed to find a more perfect liver pate than this! Your dish will be the only one empty at all the parties with this recipe! P.S. - you better have recipe cards ready... because everyone will want it after trying this perfect pate! It's a winner!

 
Most Helpful Critical Review
Feb 08, 2010

ate about a tenth of it and discarded the rest after a few weeks in the fridge. renata thought it was okay.

 

17 Ratings

Feb 13, 2009

Truely yummy. I wanted something less artificial tasting so I chopped 1/2 onion and 7 garlic gloves and cooked them with wine and the livers. Outstanding!

 
Mar 19, 2010

The pate was delicious. I would suggest using additional pistachios left whole and divide the mixture into small chafing dishes for serving before refrigerating.

 
Jul 06, 2009

Absolutely delicious! No more store-bought for me. I used real onion and garlic instead of the powdered. Used 1/3 cup of wine, 95% fat-free cream cheese. Butter-flavoured margarine instead of butter. I served this after only chilling for almost two hours; I think overnight would be best, but it still tasted amazing. Great recipe!

 
Aug 22, 2011

This pate is the BEST pate I've ever had. The only change was that I sauteed an onion in the butter on low heat for about 30 minutes before adding the liver and fresh garlic. I used organic chicken liver and organic onion bullion. I also substituted cooking sherry for the wine. Even if you don't like liver, you'll love this!

 
Dec 16, 2010

This was a good recipe and the pate tasted great. I was a little nervous because the picture turned me off a little but tried it anyway, glad I did! I did everything to the same but squeezed a little pate on a cracker for a nice presentation.

 
Nov 18, 2010

I really liked it!

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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