Easiest Way to Make Yummy Spiced Chicken Pâté

Spiced Chicken Pâté. Spiced Chicken Pâté spicycook Sydney, New South Wales, Australia. Add brandy, if used, stirring until most of the liquid is gone. Transfer chicken liver mixture to a food processor.

Add the sherry or brandy to the frying pan, and cook until reduced by half. Transfer chicken liver mixture to a food processor. Add brandy, if using, stirring until most of the liquid is gone. You can cook Spiced Chicken Pâté using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Spiced Chicken Pâté

1. Prepare 300 g of chicken liver (fat removed).
2. You need 1 tsp of sweet paprika.
3. Prepare of Salt to taste.
4. You need Half of yellow onion diced.
5. You need 1 of garlic clove minced.
6. Prepare 100 ml of warm water.
7. You need of Cayenne pepper powder to taste.
8. You need 1/2 tsp of sugar.
9. You need 2 tbsp of extra virgin olive oil.
10. Prepare 1/3 tsp of turmeric powder.
11. You need 125 g of unsalted melted butter (to top pate if you’re going to freeze it).

Transfer chicken liver mixture to a food processor. Add brandy, if used, stirring until most of the liquid is gone. Ships from and sold by Amazon.com. First of all, let me say that the flavor of this mixture was fantastic.

Spiced Chicken Pâté step by step

1. Add oil to a medium hot pan..
2. Once oil is heated, add onion..
3. After 3 mins add all spices, garlic, salt and sugar..
4. Cook for a further 1-2 mins..
5. Add liver and water..
6. Cook until liver is just done (approx. 5-8mins).
7. Move cooked liver and juices to a food processor or blender..
8. Blend until preferred consistency..
9. Set in fridge for 2 hours if it’s going to be eaten with 2 days..
10. If you want to freeze it, add a 1/2cm layer of melted unsalted butter to the top before freezing..
11. Enjoy!.

However, there were too many variables left to chance. Yes, well all have different "to taste" measurements, but please give a median amount as a starting point; three "to taste" ingredients is too many. Add the water and bring to a simmer. Cover, reduce the heat to low and cook. In order to make the pate very quickly, it is recommended to store boiled chicken meat in the refrigerator.