Chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf

Chicken and apricot terrine, with ham fat, thyme and bay leaf

A colorful chicken terrine with ham fat, apricot, raisin, sauté onion, corn kennel, cumin powder, cinnamon powder, thyme and bay leaf, brushed with strawberry jam.

Ingredients

  • 1kg of chicken mince
  • 1/2 cup ham fat, finely diced
  • 5 apricot, soaked in hot water for 15 minutes, drained, halved
  • 5 apricot, socked in hot water for 15 minutes, drained, finely diced
  • 1 tbsp raisin, socked in hot water for 15 minutes, drained
  • 1 small onion, finely diced
  • 2 tbsp corn kennel
  • 1 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 tsp thyme
  • 10 bay leaves
  • 1 tbsp sesame oil
  • Salt and pepper to taste
  • 1 tbsp strawberry jam (for brushing)

Method

  • Sauté the ham fat and onion until the onion is tender
  • Use a mixer, mix the chicken with finely diced apricot, onion, raisin, corn kennel, cumin powder, cinnamon powder, thyme, sesame oil, salt and pepper; mix for at lease 5 minutes or until it is well combined and forms a paste.
  • In a baking tin, place the bay leaves and the halved apricot at the bottom;  add the chicken mixture on top; press down firmly to flatten
  •  Steam the chicken for 30 minutes or until cooked (insert a skewer into the chicken mixture, and the liquid coming out is clear); place the tin on a cooling rack to cool
  • Cover and refrangible overnight
  • Turn the tin up-side-down to flip out the chicken terrine
  • Brush the terrine with strawberry jam; slice to serve

Chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf

Chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf

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