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Chicken & Apple Pate

Source of Recipe

Brenda Lee Olson


Recipe Introduction

from Peak of the Market

List of Ingredients

3 tbsp (40 ml) coconut butter or hard cf margarine
1 lb (500 g) tart apples, peeled, cored & diced
1 large onion, diced
2 lb (1 kg) ground chicken
4 large eggs
3/4 cup (175 ml) dried gf bread crumbs
1/3 cup (75 ml) dried currants
1/3 cup (75 ml) dried sweet or tart cherries
2/3 cup (150 ml) marsala (sweet wine - cranberry or dark grape juice may be substituted)
3 tbsp (40 ml) salt cured capers, rinsed & drained
2 tsp (10 ml) dried thyme, crumbled
1 tsp (5 ml) grated lemon zest
1 tbsp (15 ml) fresh lemon juice
- salt & pepper to taste -




Recipe

In a skillet, melt solid fat over medium heat. Add apples and onion and saute until golden. Remove from heat and let cool.

In a small bowl, add dried sweet or tart cherries and add marsala. Let soak for 30 minutes and drain.

In a large bowl, combine apple mixture, chicken, eggs, bread crumbs, currants, cherries, capers, thyme, lemon zest, lemon juice, salt and pepper. Mix well. Pack mixture into lightly greased terrine or loaf pan.

Bake in preheated 350 F (180 C) oven until mixture is pulling away from sides, about 45 to 50 minutes. Remove from oven and let cool completely on wire rack. Slice and serve at room temperature or chilled.

Serves: 8