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