Here’s a smooth, flavorful Chicken and Carrot Paté—great as a spread for toast, crackers, or even lettuce wraps:
🥕 Chicken & Carrot Paté
Ingredients (serves 4–6)
- 300 g cooked chicken (boiled, roasted, or leftover)
- 1 large carrot, peeled and chopped
- 2–3 tablespoons butter (or olive oil for lighter version)
- 1 small onion, chopped
- 1 clove garlic, minced
- 2–3 tablespoons cream (optional, for extra smoothness)
- Salt & pepper to taste
- 1/2 teaspoon paprika or a pinch of nutmeg (optional)
- Fresh herbs (parsley or thyme), optional
🍳 Instructions
1. Cook the vegetables
- Boil or steam the chopped carrot until soft (about 10 minutes).
- In a pan, sauté onion and garlic in butter until soft and fragrant.
2. Blend everything
- In a food processor or blender, combine:
- Cooked chicken
- Soft carrots
- Sautéed onion & garlic
- Cream (if using)
- Salt, pepper, and spices
- Blend until smooth. Add a little warm water or broth if needed to reach your desired consistency.
3. Chill
- Transfer to a container and refrigerate for at least 1 hour to let flavors develop.
🍞 How to serve
- Spread on toast or crackers
- Use as a sandwich filling
- Serve with cucumber slices for a low-carb option
💡 Tips
- Add a squeeze of lemon juice for brightness
- For richer flavor, use roasted chicken instead of boiled
- Drizzle a little melted butter on top before chilling for a classic paté finish
✔️ Why it’s great
- High in protein
- Budget-friendly
- Smooth, slightly sweet from carrots, and very satisfying
If you want, I can also show you a no-butter, low-fat version or a spicy variation with a stronger flavor profile.
