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This is a nice little loaf to have in your fridge.  It makes a nice sandwich, a lovely addition to a charcuterie with some cornichons or for a light lunch or supper with some good mustard.  I make versions of this using either ground chicken or pork.  Either works well and makes a good loaf.  I change-up the herb and spices, use different types of nuts and olives, used lemon or lime zest (instead of the orange zest), or add sun-dried tomatoes or dried fruit.  It is also gluten-free for those that need that…I love dried potato flakes for meat loaves and always have them in the cupboard.

This is not a liver paté…no liver here at all, but you can add some, if you want.

I usually just dump everything together, and use my hands to mix it thoroughly, then drop it into a foil-lined pan, and place in a bain marie.

A bain marie, is simply a pan with water that will come at least 1-inch up the side of the pan.  If you use an aluminum pan, you’ll need to add about a good 1/4 teaspoon of cream of tartar.  If you don’t add this, the pan will turn black.  The cream of tartar prevents that.  If you use a glass pan as the larger pan, there’s no need to add the cream of tartar.  And just in case you think you’re losing your mind, that is in fact, a flan, not a paté.  I neglected to take photos of the bain Marie.

You’ll bake the paté for about 75-90 minutes in a 300°F oven, or until it reaches a temperature of 170°F.  I use and instant read thermometer to check the temperature.Cool completely and wrap the paté in foil.  Paté is great for a party, as is it really needs to be made at least one day ahead, as it needs to chill before you cut it.  I like to serve on a charcuterie board, with a good mustard, and some orange slices.

Chicken Paté with Green Peppercorns, Pistachios and Orange Zest

  • Servings: Makes 1 Small Loaf
  • Difficulty: Moderately Easy
  • Print

  • 1 1/4 pounds ground chicken, turkey or pork
  • 1 egg, beaten
  • 3 tablespoons heavy cream
  • 2 tablespoons potato flakes (dehydrated potato flakes)
  • Zest of half and orange
  • 4 teaspoon snipped fresh chives
  • 1/2 teaspoon dried thyme leaves (or 1 1/2 teaspoons fresh)
  • 1 small scallion, finely minced (include a bit of the green part)
  • 8-10 pitted black olives (I leave them whole, but you can chop them)
  • 12-16 pistachio nut meats
  • 1 tablespoon whole green or pink peppercorns
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon garlic granules
  • A few gratings of fresh nutmeg

Preheat the oven to 300°F.  Prepare a bain marie; set aside.

Toss all the ingredients into a bowl (if the meat comes wrapped in paper or in a plastic bag, I use those).  Using your hands (or a spatula) mix thoroughly until the mixture is homogeneous.  Line a loaf pan with foil; spray with cooking spray.  Pack the mixture into the pan; smooth the top and cover tightly with foil.  Drop the pan on the countertop to remove air bubbles and compact the mixture.  Place the meat-filled pan in the bain marie.  Bake for 75-90 or until the mixture reaches 170°F.  Remove from the oven; cool  for at least 30 minutes.  Place in the fridge and chill thoroughly overnight.

When ready to serve, remove from the fridge and slice into 1/4-inch thick slices.  Serve with good bread (or water crackers), cornichons, butter and mustard.

NOTE:  Change the herbs and spices, the citrus zest, the nuts or add dried fruit or tomatoes, to suit your taste and menu.

Chicken Paté with Green Peppercorns, Pistachios and Orange Zest Recipe©Marcia Lahens 2019.  All rights reserved.