Chicken-liver terrine with a pistachio-and-date centre

Chicken-liver terrine with a pistachio-and-date centre

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  • 4 parcels
  • Easy
  • 40 minutes, plus chilling time
  • 20 minutes


  • 2 T olive oil
  • 160 g butter
  • 1 onion, finely sliced
  • ½ cup parsley, chopped
  • Sea salt and freshly ground black pepper
  • 150 g dates, chopped
  • 50 g pistachios, chopped
  • 50 g hazelnuts, chopped
  • 4 T honey liqueur
  • 750 g chicken livers

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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