Liver pates are a pleasure for an amateur, because not everyone likes giblets and offal. But from the tenderest chicken fillet, the appetizer turns out no worse. For color and taste, I add some seasonal vegetables, herbs and spices.
Ingredients
- Chicken fillet - 2 pieces
- Onion - 1 piece
- Carrots - 1 piece
- Bell pepper - 0.5 pieces
- Garlic - 6 teeth
- Vegetable oil - 30 ml
- Salt - 1 pinch
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the chicken in advance until it is ready so that it has time to cool down. If desired, you can fry or bake fillets.
Cut the vegetables into large chunks and fry until soft in vegetable oil. Send the peeled garlic there as well.
Put all the ingredients in a blender and grind until smooth.
Add salt and season the chicken pate to taste.
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