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Appetizer RecipesChicken Appetizers pg 2 >  Pate, Fig Walnut Chicken Liver



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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Pack liver mixture into a fancy mold and turn out on a platter for a dramatic presentation. Garnish with figs and walnuts, a clue to the unusual flavors.
Yield: 12 Servings



• 1 cup sweet red wine
• 3/4 cup dried figs
• 1 pound chicken livers, kashered (*see below)
• 1 cup chicken broth
• 1 small onion, thinly sliced
• 1 cup Veggie Schmaltz or margarine
• 1 tablespoon cognac
• Salt to taste
• 12 cup chopped toasted walnuts
• Dried figs and walnuts for garnish


1. Bring wine to boil and remove from heat. Add figs and let stand 15 minutes to soften. Drain, discard wine and chop figs. You may prepare figs a day ahead and chill.

2. Combine livers, broth and onions in saucepan and boil, reduce heat, cover and simmer until onions are soft, 10 minutes.

3. Puree liver mixture with schmaltz or margarine, cognac and salt until smooth. Add figs and walnuts and pulse until blended. Chill.


1. Preheat broiler. Prepare 2 disposable pans.

2. Punch holes through one pan and rest it in the other pan. This provides a grate for juices to drip through.

3. Wash and trim livers, drain and pat dry. Lightly salt liver.

4. Broil, turning once, until no longer bloody, but still soft, about 10 minutes per side. Check to make sure livers are cooked completely.

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