Creamy Chicken Pistachio Loaf (Print Version)

# Ingredients:

→ Main Ingredients

01 - Chicken breast – 600 g, cut into chunks

02 - Shallot – 1 piece, quartered

03 - Pink peppercorns – 1 tsp

04 - Chili powder – 2 pinches

05 - Flat-leaf parsley – 10 leaves

06 - Thick cream – 100 g

07 - Mascarpone cheese – 100 g

08 - Unsalted shelled pistachios – 45 g (plus 10 for topping)

09 - Rosemary sprig – 1

10 - Salt – to taste

11 - Black pepper – to taste

# Instructions:

01 - Combine the chicken, shallot, pink peppercorns, chili powder, parsley, salt, and pepper in a food processor. Blend until the mixture is smooth and minced through.

02 - Pour in the thick cream and mascarpone, and blend everything briefly until combined. Stir in 45 g of pistachios by hand using a spoon.

03 - Preheat your oven to 180°C. Place the mixture into a terrine dish, pressing it down gently with the back of a spoon to compact it.

04 - Press the 10 reserved pistachios into the top of the mixture. Lay the sprig of rosemary on top and seal the terrine.

05 - Put the terrine into a water bath and bake for roughly 1 hour. Let it cool completely before storing it in the fridge.

# Notes:

01 - Make it ahead—best prepared a day before serving.

02 - Stays fresh for up to 3–4 days in the fridge.

03 - Works great as an appetizer or a light lunch.

04 - Perfect to bring along for picnics!

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