Search thousands of recipes reviewed by home cooks like you.

Chicken Liver and Pistachio Nut Pate

Chicken Liver and Pistachio Nut Pate

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
rlaz

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

happygilmores
22

happygilmores

12/17/2007

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!

HULAHAN
18

HULAHAN

2/13/2009

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!

Dennis
12

Dennis

3/19/2010

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

Similar recipes