Chicken and Lentil Pate

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chicken and Lentil Pate recipe is a delicious and nutritious option for those looking for a protein-packed spread. Made with tender chicken and hearty lentils, this pate is full of flavor and perfect for spreading on crackers or toast. It's easy to make and can be enjoyed as a snack, appetizer, or even a light lunch.

Keywords: chicken, lentil, pate, recipe, protein-packed.

Chicken and lentil pate recipe details

Chicken and lentil pate recipe, recipe Rating: 4.6
Number of votes:109

A classic chicken liver pate to make as a classy gourmet appetizers.
Ready in: 3 hours

Ingredients

Serves: 6

• 1/3 cup green lentils
• 1 1/2 tablespoons canola oil
• 4 shallots, finely chopped
• 1 garlic clove, crushed
• 1 1/4 pound lean minced raw chicken
• 1/4 pound chicken livers, chopped
• 1/4 cup dry marsala
• Salt and pepper
• 1/2 cup chopped fresh cilantro

Preparation method

Prep: 50 mins | Cook: 10 mins | Extra time: 2 hours, chilling

1. Cover lentils with water in a saucepan and set over medium heat. When water boils, simmer for 45 minutes or until cooked through. Drain.
2. Pour canola oil into a large skillet and set over medium heat. Cook shallots and garlic in hot oil for about 3 minutes, then stir in chicken and livers. Cook for another 10 minutes, until chicken is cooked through.
3. Drizzle with marsala. Bring up to a boil quickly and simmer for 2 minutes to reduce slightly. Sprinkle with salt and pepper to taste, then pour the chicken mixture into a food processor.
4. Add cooked lentils and cilantro to the food processor and pulse until smooth. Pack into a serving dish, cover, and refrigerate for 2 hours.
5. Serve with toasted baguette or crackers.