Chicken terrine with pistachios

Category: Meat dishes

Ingredients
Diet minced chicken (from breasts)	1 kg
Chicken fillet	2 pcs. (from 1st breast)
Bulb onions	3 pcs.
Garlic	1 clove
Chicken egg	3 pcs.
Milk	150 ml
Potato starch	3 tbsp. l.
Salt	taste
Ground black pepper	0.5 tsp
Pistachios	150 g
Bay leaf	3-4 pcs.
Rosemary	1 branch
Ground sweet paprika	0.5 tsp

Cooking method

Grind onions, garlic, eggs in a blender - you get a frothy mass.
Stir the starch into the milk.
To add puffiness to the minced meat, punch it in small portions in a blender, combining with milk and an egg-onion mixture.
Shell the pistachios and peel as much as possible. There is no need to grind, as the nuts will soften during the cooking process. Stir the nuts into the minced meat.
Cut the chicken fillet into ~ 3x3 cm cubes and add to the minced meat.
Season the minced meat with salt and black pepper.
Place the minced meat in a baking dish. Arrange the rosemary and bay leaf on top.
Place the minced meat dish in another larger deep dish and pour boiling water into it.
Match the molds to each other so that the mold with minced meat is at least 1/3, or better half, immersed in water.
Cover the minced meat with foil and place in an oven preheated to 180 ° C for 1:30. You can check the readiness with a splinter or visually (if the form is glass) by the transparency of the juice released from the terrine.
Allow it to cool until warm before cutting the finished terrine, remove the rosemary and bay leaf and sprinkle with paprika on top for a beautiful color.
Terrine is good both warm and chilled.
Bon Appetit!

Note

I took the idea from here: 🔗

By the way, the taste of lavrushka did not impress me. It's better to add it to the liquid, and when it lies on the meat like this, it gives some kind of rotten aftertaste ...
Rosemary is coming to the next tour!