Middle Eastern Chicken Pâté
Ingredients
- 600 gChicken thigh (whole or thighs)
- 1 pcOnion (quartered)
- 2 pcGarlic (crushed)
- 3 tbspTahini
- 50 gWalnut kernel (crushed)
- 2 tbspLime juice
- 30 mlExtra virgin olive oil
- 1 tspCinnamon powder
- 1 tspFour spices powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
Tender shredded chicken bound by creamy tahini and crunchy walnuts. The warm aroma of cinnamon and allspice fills the air as you serve.
- 1
Submerge the chicken in a pot of water with the quartered onion and crushed garlic. Bring to a simmer. The water should not boil violently to keep the meat tender. Cook until the meat falls off the bone.
- 2
Remove the chicken and let it cool down. Remove the skin and bones. Shred the meat by hand or with a fork into regular small pieces. We don't want a mush, but texture.
- 3
In a mixing bowl, combine the chicken with the tahini, lemon juice, olive oil, sumac, and spices. Add the crushed walnuts. The mixture should be creamy and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't throw away the cooking broth; use it for rice or soup.
- Let the pâté rest for at least 1 hour in the fridge so the spices fully infuse the meat.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container.
