This chicken terrine may take a little work ahead of time, but it is worth the wait – great served with crunchy salad. Pistachios and sundered tomatoes lift the flavours and makes this terrine special.
- 2 medium chicken breast fillets, cut into thin strips
- 1 kg ground chicken tights
- 50g shelled and unsalted pistachio nuts
- 1 leek, thinly sliced
- 1 tbsp butter
- 1 tsp fresh thyme leaves
- 12 sundried tomatoes in oil
- fresh parsley
- black pepper
- 2 egs
- 5 tbsp bread crumbs
- Melt the butter in a frying pan over low heat. Add the leek and cook until soft and just coloured.
- Transfer to a large bowl. Add the thighs mince, pistachios, parsley, thyme and chopped sundries tomatoes to the bowl and mix well.
- Add in eggs and bread crumbs, season with plenty of salt and freshly ground black pepper and mix well. To check the seasoning you can fry a small piece of the mixture and taste it.
- Lightly grease a 1.5 litre terrine or loaf tin. Line the tin with the baking paper. Season every fillet stripe with salt and black pepper.
- Layer the tin with the chicken mince firming it down and levelling the top. Then add a layer of breast fillet to cover the mince.
- Repeat the process again with the layer of chicken mince and breast fillet. Finally finish with the mince layer and level the top.
- Preheat the oven at 180°C. Cover the terrine top with the baking paper. Bake for 1 hour and 10 minutes or until the terrine is firm and the juices run clear.
- Remove the terrine from the oven and allow to cool in the tin. Chill before serving.
- To serve, turn the terrine out of the dish and thickly slice. Serve with fresh salad leaves.
Recipe adopted from Beatos virtuve.