Low-Carb Chicken & Herb Terrine

by KetoDietApp.com

Step 1Place half of the chicken thighs into a food processor and blend until minced. Cut the remaining chicken thighs into 1cm / 1/2 inch cubes. Cut the chicken breasts into 1 cm / 1/2 inch cubes. Place chicken in a large mixing bowl and combine well.

Step 2Melt butter in small frypan and add leeks, garlic and herbs. Cook until softened and then put leek mixture aside in a bowl to cool.

Step 3Place mushrooms into frypan and cook until nicely browned (you may need to add a touch of olive oil or ghee). Once browned, place in bowl to cool.

Step 4Wilt spinach in same frypan and place aside to cool.

Step 5Add the leek mixture and the egg to the chicken and mix well. Season with salt and pepper.

Step 6Meanwhile, heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Line your loaf tin with foil, leaving plenty of overhang (I like to add one long folded piece at the bottom to use as a “handle” when it comes time to lift the terrine out). Lay the prosciutto slices in the loaf tin, leaving some edges overhanging.

Step 7Spoon half of the chicken mixture in and press down hard. Scatter the mushrooms.

Step 8Add spinach over the top. Add the rest of the chicken mixture and press down well.

Step 9Slowly fold the prosciutto over the top of the chicken, followed by the foil. Bake in the oven for 45 to 60 minutes.

Step 10When cooked, remove from the oven and place in the sink. Using another loaf tin, press down hard on top of the terrine to release any juices.

Step 11Place a weight on top of the terrine (I used a foil wrapped brick but you can place two cans of tomatoes etc. into a loaf tin on top).

Step 12Sit terrine tin on a shallow tray and place in the refrigerator with the weight on top overnight.

Step 13When ready, remove the terrine from its tin and carefully remove the foil. There will be an aspic-like gel around the terrine, you can wipe this away with a damp paper towel.

Step 14Slice the terrine and enjoy cold. Serve drizzled with extra virgin olive oil and a bowl dressed greens or sliced low-carb vegetables. Store in the fridge for up to 4 days.