4 parcels
Easy
40 minutes, plus chilling time
20 minutes
Heat a little olive oil and 30g butter in a pan over a medium to high heat. Add the chopped onion and gently fry until translucent and soft.
Sear the chicken livers until just cooked but still pink in the middle.
Add 2 T honey liqueur just before removing from the heat. Season to taste and spoon into a blender – add a little of the remaining butter and some parsley along with each spoonful.
Coarsely purée the mixture, then half-fill individual moulds with half of the mixture and chill to set.
Meanwhile, add the dates, pistachios, hazelnuts and remaining honey liqueur to a bowl and combine to a rough paste.
Spread in a layer over the set terrine, top with more chicken-liver mixture and chill to set.
Pack in a pretty box as a gift, or, to serve the terrines, loosen them with a warmed butter knife and carefully unmould.
Serve with water biscuits or salted crackers.
