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Chicken, Apricot And Pistachio Terrine

A home-style Chicken, Apricot And Pistachio Terrine made with Boned And Skinned Chicken Breasts, Whole Egg Whites, Dried Apricots, Pistachio Nuts Black Pepper, and Gelatin Powder Or Agar Powder. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2
• 2
• 100 g
• 125 g
• 2 tsp

Method (preview)

1. 1

   Preheat oven to 180C/350F

2. 2

   Mince 800 g of the chicken and combine with the egg whites. Chop apricots.

3. 3

   Shell and chop pistachios. Add the chopped black pepper apricot and nuts and herbs to chicken mixture and set aside.

4. 4

   With a rolling pin flatten the remaining chicken breasts by rolling between 2 layers of plastic wrap.

5. 5

   Spoon in the minced chicken filling and press down.

6. 6

   Cover with a sheet of greaseproof paper and then foil.

7. 7

   Tie with sring.

8. 8

   Place in a baking dish containing water and cook for 1 hour.

9. 9

   Remove from the oven and pour any juices into a jug.

10. 10

    Place a heavy weight on top of the chicken while it cools.

11. 11

    Add agar or gelatine powder to liquid and bring to the boil.

12. 12

    Simmer for 2 minutes.

13. 13

    Pour down the sides of the cold terrine.

14. 14

    Refrigerate and cut into slices.