Forget thawing! This grated chicken terrine will wow your friends (with the recipe!)
Have you ever been in a rush to make dinner, only to realize your chicken breasts are frozen solid? Forget the frantic thawing! This recipe reveals a clever trick: grate the frozen chicken for a quick and surprisingly delicious chicken and ground beef terrine. Your friends will be begging for the recipe too.
This quick and easy dish is perfect for busy weeknights, and best of all, it requires minimal prep. Plus, the grated chicken ensures even cooking and a juicy, flavorful result. Let’s get cooking!
Ingredients
For the Terrine
- 800g chicken fillet (frozen)
- 1 large onion, grated
- 2 cloves garlic, minced
- 4 tablespoons semolina
- 2 eggs
- 3 tablespoons ketchup
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
For the Salad
- Bunch of arugula leaves
- 1 large cucumber, thinly sliced
- 150-200g cherry tomatoes, halved
- Bunch of fresh parsley, chopped
- Juice of half a lemon
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Spring onions, for garnish
Instructions
- Prep the Terrine: Grate the frozen chicken using the large holes of a box grater. This is much easier than thawing! In a large bowl, combine the grated chicken, onion, garlic, semolina, eggs, ketchup, basil, salt, and pepper. Mix well until everything is evenly incorporated.
- Bake the Terrine: Preheat your oven to 190°C (375°F). Line a baking dish with parchment paper for easy cleanup. Transfer the chicken mixture to the prepared dish and spread it evenly into a loaf shape. Cover the dish with foil and bake for 40 minutes.
- Make the Salad: While the terrine bakes, prepare the salad. In a large bowl, combine the arugula, cucumber, tomatoes, and parsley. In a separate bowl, whisk together the lemon juice, olive oil, honey, and mustard to create a dressing. Toss the salad with the dressing until everything is coated.
- Glaze and Finish the Terrine: After 40 minutes, remove the foil from the terrine. Spread the top with 1 tablespoon of ketchup and increase the oven temperature to 220°C (425°F). Bake for an additional 5-7 minutes, or until the top is golden brown and bubbly.
- Serve and enjoy: Let the terrine cool slightly before slicing and serving. Plate slices of the terrine alongside the refreshing salad and garnish with chopped spring onions for a pop of color and freshness.
Tips
- Use a food processor to quickly grate the frozen chicken if you find it difficult with a box grater.
- Feel free to experiment with different herbs and spices in the terrine mixture.
- This dish is also delicious and served cold, perfect for picnics or potlucks.
- For a vegetarian option, substitute the chicken with grated carrots or zucchini.
This “once you try it, you’ll be hooked” chicken terrine recipe is sure to become a regular in your dinner rotation. With its ease of preparation and impressive flavor, it’s guaranteed to impress your friends and family, even if they don’t believe you made it with frozen chicken!
