Chicken, Pistachio And Apricot Pâté Recipe

Name: Chicken, Pistachio And Apricot Pâté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 2 None onions, chopped; 2 None shallots, chopped; 4 slices white bread, crusts removed, ground into breadcrumbs; 2/3 cup milk, heated; 1 1/2 lbs boneless skinless chicken breasts, chopped; 15 thin slices pancetta; 1 None egg, beaten; 1/4 cup pistachio nuts, chopped; 7 None dried apricots, chopped; None None Paprika, for sprinkling; None None Fresh chervil, for garnish

Servings: persons

3 tbsp butter
2 None onions, chopped
2 None shallots, chopped
4 slices white bread, crusts removed, ground into breadcrumbs
2/3 cup milk, heated
1 1/2 lbs boneless skinless chicken breasts, chopped
15 thin slices pancetta
1 None egg, beaten
1/4 cup pistachio nuts, chopped
7 None dried apricots, chopped
None None Paprika, for sprinkling
None None Fresh chervil, for garnish

1
Preheat the oven to 325u00b0F. Grease a 5-6 cup loaf pan. Melt the butter in a small skillet on medium heat. Add the onions and shallots and saute until softened. Remove from the heat and set aside.
2
Place the breadcrumbs and milk in a bowl. Let stand for 3 mins.
3
Puree the chicken and 2 slices of the pancetta in a blender. Place in a bowl and stir in the egg, pistachios, apricots, bread, onions and shallots. Season with salt and black pepper. Line the loaf pan with 10 slices pancetta. Spoon in the chicken mixture and smooth the top. Top with the remaining 3 slices pancetta.
4
Place the loaf pan in a roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the loaf pan. Bake for 1 hour. Remove from the oven. Cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
5
Unmold the pate from the loaf pan and slice. Sprinkle with paprika and garnish with chervil.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp butter, 2 None onions, chopped, 2 None shallots, chopped, 4 slices white bread, crusts removed, ground into breadcrumbs, and more.

Yes, Chicken, Pistachio And Apricot Pâté falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Pistachio And Apricot Pâté

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions