Tender and flavorful chicken terrine with ricotta, olives, and capers. A perfect make-ahead dish that can be served hot or cold. Ideal for family dinners or meal prep.
Ingredients:
- fillet — 1 kg
- Olives — 50 g
- Capers — 30 g
- Eggs — 2
- Ricotta cheese — 100 g
- Dried herbs — to taste
- Salt and pepper — to taste
Instructions:
- Cut the chicken fillet into small cubes.
- Finely chop the olives and capers.
- In a large bowl, combine chicken, olives, capers, ricotta, eggs, dried herbs, salt, and pepper. Mix well until smooth.
- Line a loaf pan with parchment paper, pour in the mixture, and even out the surface.
- Bake at 180°C (360°F) for about 40 minutes, until golden and firm.
Serving Suggestions:
You can enjoy this chicken terrine warm or chilled — it works perfectly as a main course or as a light appetizer.
It also freezes and defrosts beautifully, keeping its soft texture and delicate taste.
Cooking Tips:
- For a Mediterranean twist, try adding sun-dried tomatoes or fresh parsley.
- Slice and serve with a light salad or crusty bread for a quick lunch or picnic.
