Middle Eastern Chicken Pâté

Tender shredded chicken bound by creamy tahini and crunchy walnuts. The warm aroma of cinnamon and allspice fills the air as you serve.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 531
• Protein: 31 g
• Carbs: 9 g
• Fat: 37 g

Ingredients

• 600 g Chicken thigh ( whole or thighs )
• 1 piece Onion ( quartered )
• 2 piece Garlic ( crushed )
• 3 tbsp Tahini
• 50 g Walnut kernel ( crushed )
• 2 tbsp Lime juice
• 30 ml Extra virgin olive oil
• 1 tsp Cinnamon powder
• 1 tsp Four spices powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Poach the chicken

   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. Shred the meat

   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. Bind and season

   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.

Chef's tips

• 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.

Storage

Store for up to 3 days in the refrigerator in an airtight container.