Chicken fillet pate with dried apricots

From chicken fillet can be prepared tasty and gentle pate, as for child`s table and adult`s company. Usually I cook it with чорносливом, but today made with dried apricots for competition of «yellow-orange» dishes! Taste of pate will be more spicy, if to add spices, but if you cook for children – it`s better to leave natural taste of pate.

Preparation

— wash and peel vegetables.

— dice vegetables, heat in ковшику with thick bottom in spool of oil and butter, add vegetables, salt, sugar and stew it.

— dice chicken fillet and add to vegetables, stew to readiness adding some water (30-40 ml) (15 min will be enough).

— then add cream(sour cream), salt, pepper and pinch of nutmeg, stew for another 2-3 min.

— grind vegetables with meat in blender or food processor, on high speeds. Add butter.
— wash dried apricots, steam with hot water (I think you can boil for a few minutes in wine).

— grind in blender dried apricots with two spoons of water into puree.
— half of the pate I made traditionally, just pour surface of pate with butter, and second part of pate I covered with «blanket» of dried apricots, and only after that — butter.


— put molds with pate in fridge, in 2-3 hours you can serve it with dread.


Bon Appetite!

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