Chicken Terrine with Pistachios & Sundried Tomatoes

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.

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  • 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
  • salt
  • 2 egs
  • 5 tbsp bread crumbs

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  1. Melt the butter in a frying pan over low heat. Add the leek and cook until soft and just coloured.
  2. Transfer to a large bowl. Add the thighs mince, pistachios, parsley, thyme and chopped sundries tomatoes to the bowl and mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat the process again with the layer of chicken mince and breast fillet. Finally finish with the mince layer and level the top.
  7. 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.
  8. Remove the terrine from the oven and allow to cool in the tin. Chill before serving.
  9. To serve, turn the terrine out of the dish and thickly slice. Serve with fresh salad leaves.

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Recipe adopted from Beatos virtuve.


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