4 teaspoons of salt, 100 ml of dry white wine zest of 1 orange
20 g dried apricots
20g prunes
50g Brazil nuts
Preparation
Prepare the prunes and walnuts
Finely chop the prunes and chop the walnuts. Set both ingredients aside.
Sear and cook the meat
In a large skillet, melt a little butter or heat olive oil over medium heat.
Add the chopped chicken liver and sear quickly. Cook until it changes color, but without drying it out completely. Remove the liver and set aside.
In the same skillet, add the chopped chicken. Cook until completely sealed and browned.
Add the reserved chicken liver to the skillet with the chopped chicken.
Flavor and reduce
Add 100 ml of dry white wine to the skillet. Bring to a boil over high heat for 2-3 minutes to evaporate the alcohol and integrate the juices (deglazing).
Season the mixture with 4 teaspoons of salt.
Add the zest of 1 orange and the green pepper. Cook over low heat for 5 minutes to allow the flavors to blend well.
Blend and add nuts
Remove the mixture from the pan and let it cool slightly.
Transfer the cooked meat to a food processor or blender. Blend until you have a fine, smooth pâté texture. (If you want a more rustic texture, blend for less time).
Once blended, transfer the pâté to a terrine and add the chopped prunes and chopped walnuts. Mix by hand with a spatula.
Chill and Serve
Transfer the pâté to a terrine or serving mold.
Cover the surface with plastic wrap (the wrap should touch the pâté to prevent it from oxidizing or forming a crust).
Refrigerate for at least 4 hours (or ideally overnight) to allow the pâté to firm up and the flavors to intensify.
Serve cold, accompanied by toast, crackers, or crusty bread.
