Description of the preparation:
You can serve chicken pate with nuts even for breakfast with bread rolls, toast, etc. – the dish is juicy, tasty and aromatic. If desired, the paste can be seasoned with various seasonings and spices to taste: dried garlic, a mixture of Provencal or Italian herbs.
Prepare the indicated ingredients.
Rinse the chicken thighs, put them in a pot or cauldron, pour hot water and place the bowl on the stove. Boil the meat until cooked for 45 minutes, removing the resulting foam. Add bay leaves.
Put the finished thighs on a plate and cool slightly, do not drain the broth – it will still be useful to you.
Peel the carrots and onions. Rinse and chop the vegetables into small cubes. Warm the vegetable oil in a pan and fry the vegetable slices in it until golden brown for about 3-4 minutes, turn off the heat.
Disassemble the boiled chicken thighs into pieces, removing the bones. Put the meat in a chopper bowl or blender bowl.
Add the fried vegetable slices there, pour 3 tbsp. broth.
Sprinkle walnut kernels and add salt, ground black pepper. If the paste is eaten immediately, then you can add chopped fresh herbs.
Grind the entire contents of the tank for 3-5 minutes in a pulsating mode. If the meat is chopped with difficulty – pour in some more broth.
Put the cooked appetizer in a bowl or on a plate, cool and serve, garnished with fresh herbs.
Categories: Diet recipes