Chicken Liver and Pistachio Nut Pate Recipe
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Chicken Liver and Pistachio Nut Pate

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

Rating: This weblink has been rated 5 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 187 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1/2 cup unsalted butter
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/4 cup white wine
  • 1 pound chicken livers, rinsed and trimmed
  • 1/2 cup shelled pistachio nuts
  • 1 (8 ounce) package cream cheese
  • 1/4 cup water
  • onion powder to taste
  • garlic powder to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 159 | Total Fat: 13.5g | Cholesterol: 146mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2007 by happygilmores 
This is the best liver pate!!! It is truly the perfect combination of ingredients, and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by HULAHAN 
Truely yummy. I wanted something less artificial tasting so I chopped 1/2 onion and 7 garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2009 by Toasted Garlic 
Excellent recipe for my first pate. I also used fresh red onion and fresh garlic. It firmed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by The Purple Chef 
Absolutely delicious! No more store-bought for me. I used real onion and garlic instead of the... MORE

 
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