A 10th-century Baghdadi recipe made with diced roasted chicken, fresh coriander, celery, rue, mint, tarragon, thyme, cucumbers, ginger preserve, egg yolks, wine vinegar, and a variety of spices. It is served garnished with onion, olives and turnip. Great to use on a canapé, or as a sandwich filler!
![](https://eatlikeasultan.com/wp-content/uploads/2020/06/chicken-pate-prep-1024x926.jpg)
![](https://eatlikeasultan.com/wp-content/uploads/2020/06/chicken-pate-served-1024x942.jpg)