Categories
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Chicken Pate |
Tips: This pate can be made equally
successfully with other kinds of cooked
meat, such as turkey, beef, and pork.
Alternatively, replace the chicken and
ham with peeled shrimp and/or white
crabmeat or with canned tuna in water,
drained. Remember that removing the
skin from the poultry reduces the fat
content of any dish.
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Yield:4
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INGREDIENTS: |
| 8 oz |
lean, skinless chicken, cooked |
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small bunch fresh parsley |
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| 1 tsp |
lime rind, grated |
|
| 2 tbsp |
lime juice |
|
| 1 |
garlic clove, peeled |
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| 1/2 cup |
low-fat unsweetened yogurt |
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salt and pepper |
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| 1 tsp |
lime zest, to garnish |
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wedges of lime, to serve |
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crispbread, to serve |
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DIRECTIONS:
- Dice the chicken and place in a blender or food processor. Add the parsley, lime rind and juice, and garlic and process will until finely ground.
- Alternatively, finely chop the chicken, parsley, and garlic and place in a mixing bowl. Mix gently with the lime rind and juice.
- Transfer the mixture to a bowl and mix in the yogurt. Season with salt and pepper to taste, cover, and set aside to chill in the refrigerator for about 30 minutes.
- Transfer the pate into individual serving dishes and garnish with lime zest. Serve the pates with lime wedges and crispbread.
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