Chicken Terrine with Apricots

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min



Grease a loaf pan (14 x 21 cm). Soak the apricots in water for about 30 min. and then drain. In a frying pan, sauté the onion in the olive oil. In a baking bowl, mix well the soaked apricots, onion mixture, chives, parsley, bread crumbs and egg. Turn the chicken through or grind in a food processor.

Mix the chicken, separate unit bread crumbs and grated cilantro in a separate baking bowl.

Spread one-third of the chicken mixture into the loaf pan. Spread half of the apricot mixture on top. Repeat all together again and finish with the chicken farce on top. Cover with aluminum foil and bake in oven at 175 degrees for one hour. Pour off any liquid that may have formed. Cool the terrine. Soften the gelatin in a small amount of water and melt in a water bath. Add the lemon zest and the juice of one lemon. Pour the gelatin mixture over the terrine. Refrigerate until the gelatin has set.


Our tip: Always use fresh chives if possible!

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