Chicken Liver and Pistachio Nut Pate

Chicken Liver and Pistachio Nut Pate

13
rlaz 0

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

Ingredients

30 m servings 160 cals
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Original recipe yields 16 servings

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Nutrition

  • 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

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Directions

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  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

13
  1. 17 Ratings

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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 r...

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!

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