Ingredients

• 0.5 cups dried currants
• 2 tablespoons brandy-based orange liqueur , such as Grand Marnier®
• 1 cup butter , divided
• 1 onion , finely chopped
• 2 cloves garlic , minced
• 2 pounds chicken livers , trimmed
• 0.5 cups heavy whipping cream
• 1 teaspoon dried thyme
• 0.5 teaspoons ground allspice
• salt and ground black pepper to taste

Instructions

1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

Nutrition per serving