Chicken Heart Pâté Recipes

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CHICKEN HEARTS RECIPE



Chicken Hearts Recipe image

Chicken hearts are small and delicate, and they are ready fast - 5 minutes of pan-frying and dinner is ready!

Provided by Vered DeLeeuw

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 lb. chicken hearts
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons parsley (chopped)

Steps:

  • Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika and cumin in a large bowl.
  • Use a large spoon, or your hands, to mix everything together, coating the hearts with the oil and seasonings.
  • Heat a large, heavy frypan over medium-high heat, for about 3 minutes.
  • Add the seasoned chicken hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
  • Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.

Nutrition Facts : ServingSize 0.25 recipe, Calories 240 kcal, Carbohydrate 2 g, Protein 18 g, Fat 18 g, SaturatedFat 4 g, Sodium 668 mg, Fiber 1 g, Sugar 1 g

CHICKEN PATE



Chicken Pate image

Make and share this Chicken Pate recipe from Food.com.

Provided by BonnieZ

Categories     Chicken Breast

Yield 1 cups, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups chicken breasts, cooked,minced
8 ounces neufchatel cheese, softened
3 tablespoons onions, Chopped
2 tablespoons dry sherry
2 tablespoons mayonnaise
2 teaspoons lemon juice
1/4 teaspoon hot sauce
1/8 teaspoon nutmeg, Ground
1 dash paprika

Steps:

  • Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
  • Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
  • Cover, and chill overnight.
  • Unmold onto a serving plate.
  • Sprinkle with paprika.
  • Garnish with parsley sprigs, if desired.
  • Serve with Melba toast rounds or unsalted crackers.

CHICKEN HEARTS WITH MUSHROOMS



Chicken Hearts with Mushrooms image

Chicken hearts are quick to cook in the pan and if you combine them with mushrooms you'll get a wonderful meal.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 27m

Yield 4

Number Of Ingredients 5

2 tablespoons vegetable oil
1 small onion, minced
1 pound chicken hearts, quartered lenghtwise
½ pound button mushrooms, quartered or sliced
salt and freshly ground black pepper

Steps:

  • Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 3.6 g, Cholesterol 154.3 mg, Fat 12.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 1.7 g

CHICKEN LIVER PATE



Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  • Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

CHICKEN HEART PâTé



Chicken Heart Pâté image

Make and share this Chicken Heart Pâté recipe from Food.com.

Provided by Aguslawa

Categories     One Dish Meal

Time 4h

Yield 20 serving(s)

Number Of Ingredients 8

600 g chicken giblets (hearts)
2 large carrots
1 large parsnip
400 ml chickpeas (with the brine it's been canned in)
200 g chicken breasts
2 1/2 tablespoons tomato concentrate
2 1/2 tablespoons lard
2 big onions

Steps:

  • Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
  • Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
  • Sieve the mixture, trying not to loose the liquid - it makes great soup.
  • Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.
  • Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.
  • Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pâté once in a while to check if it's ready.
  • When properly baked, take the pâté out of the tin and let it cool down. Serve in slices on a buttered toast.

Nutrition Facts : Calories 115, Fat 5.5, SaturatedFat 1.7, Cholesterol 79.9, Sodium 95.2, Carbohydrate 7.3, Fiber 1.3, Sugar 1, Protein 8.7

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