Directions:
- Gently saute the onion and garlic in 2 oz of the butter until soft and transparent.
- Add the chicken livers and gently fry until cooked.
- Add the remaining ingredients.
- Put in a blender and blend until smooth.
- Put in a large bowl or into individual ramekins.
- (optional) pour melted butter onto the top of the pate to seal and decorate with small slices of bell pepper.
- Put in the refridgerator for at least 2 hours to set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.11 Kcal (1210 kJ) | ||
| Calories from fat | 192.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.34g | 33% | |
|---|---|---|---|
| Cholesterol | 326.07mg | 109% | |
| Sodium | 298.3mg | 12% | |
| Potassium | 188.96mg | 4% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 10.57g | 21% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 15.4mg | 85% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 179.01 Kcal (749 kJ) | ||
| Calories from fat | 118.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.21g | 33% | |
|---|---|---|---|
| Cholesterol | 201.89mg | 109% | |
| Sodium | 184.7mg | 12% | |
| Potassium | 117mg | 4% | |
| Total Carbs | 6.38g | 3% | |
| Sugars | 1.4g | 9% | |
| Dietary Fiber | 0.7g | 5% | |
| Protein | 6.54g | 21% | |
| Vitamin C | 19mg | 51% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 9.5mg | 85% | |
| Calcium | 17.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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