Ingredients

• 1/2 cup dried currants
• 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
• 1 cup butter, divided
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 pounds chicken livers, trimmed
• 1/2 cup heavy whipping cream
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• salt and ground black pepper to taste

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Instructions

1. Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
2. Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
3. Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
4. Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.