Ingredients

The following ingredients have 8 Servings
  • 500 g/ 1.1 lbs chicken liver
  • 250 g/ 8.8 oz chicken breast
  • 100 g/ 3.5 oz green onions
  • 50 g/ 1.7 oz green garlic (See note)
  • 1 can sliced mushrooms
  • 3 large eggs
  • 1 bunch parsley (about 30 g/ 1.05 oz chopped parsley leaves)
  • 1 bunch dill (about 30 g/ 1.05 oz chopped dill)
  • 1 teaspoon fine sea salt or more to taste
  • ½ teaspoon ground black pepper

Instruction

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a small baking dish 20x20 cm/ 8x8 inches with baking paper.
  • Place the chicken liver in a medium pot, cover with water and bring to a boil. Boil for 3-4 minutes and drain well. It should be cooked through but still slightly pink in the middle. In another pot cook the chicken breast as well, it should be cooked through.
  • In the meantime roughly chop the onions and garlic. If using regular garlic, you should grate it. Drain the mushrooms and roughly chop the herbs.
  • Lightly beat the eggs in a small bowl.
  • When the chicken liver and breast are cool enough to handle, chop them both into pieces.
  • Place all the prepared ingredients in the food processor, add the salt and the pepper, and process until you obtain a rough paste. I never make it too fine, I like to have some bits of meat and greens left. Taste and add more salt and pepper if necessary.
  • Transfer the mixture to the prepared pan and level. Bake for about 30-35 minutes until a nice crust is formed.
  • Let cool completely, remove from the baking dish and cut into squares. Serve as suggested above.