Chicken livers are combined with dried fruit and jam in this easy pâté.
1/2 pound chicken livers
4 tablespoons (1/2 stick) unsalted
butter
1 medium onion, peeled and chopped
1/4 cup Port
1/2 cup apricot preserves, divided
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
1/2 cup finely chopped dried apricots
Crackers or toast points for serving
1. Rinse chicken livers in a sieve, and trim them of all fat. Cut livers into 3/4-inch pieces, and drain on paper towels.
2. Melt butter in a large skillet over medium-high heat. Add onion, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add livers, and cook, stirring frequently, for 4 to 6 minutes, or until livers are just slightly pink in the center. Transfer liver mixture to a food processor fitted with the steel blade or to a blender.
4. Add Port, 2 tablespoons apricot preserves, and cinnamon to the skillet, and cook for 1 minute, stirring constantly. Add liquid to livers, and puree until smooth. Season to taste with salt and pepper.
5. Line a small mixing bowl with plastic wrap, and scrape mixture into the bowl. Chill pâté for at least 11/2 hours, or until cold. To serve, unmold onto a platter, and spread top of pâté with remaining apricot preserves.
Note: The pâté can be made up to 2 days in advance and refrigerated, tightly covered.