Ingredients
- 500 g dried apricots
- 1 cup (160 g) pinenuts
- ⅓ cup oil
- 2 large onions, chopped
- 2 cups (about 125 g) fresh white breadcrumbs
- ⅔ cup chopped parsley
- 2 eggs, lightly beaten
- 2 tablespoons oil, extra
- 60 g butter
- 12 chicken breast fillets
- 2 tablespoons gelatine
- 2 cups light chicken stock
Method
1. Preheat oven to moderate 180°C. You will need 2 loaf tins measuring 21 × 14 × 7 cm. Place apricots in medium bowl, pour over boiling water, stand for 10 minutes, drain, then chop apricots roughly.
2. Place pinenuts in small dry pan, stir over medium heat until lightly golden, cool.
3. Heat oil in medium pan, add onion, stir-fry until soft, remove from heat, stir in apricots, pinenuts, breadcrumbs, parsley and egg.
4. Heat extra oil and butter in a large pan, add 4 chicken fillets. Cook over medium heat for about 4 minutes on each side or until almost cooked through. Remove from pan, drain on absorbent paper. Repeat with remaining chicken.
5. Using a sharp knife, carefully cut each fillet horizontally into 3 slices.
6. Divide apricot mixture and chicken into two equal portions. Arrange ¼ chicken slices from one portion, browned side down, over base of one loaf pan. Spread with ⅓ of apricot mixture from one portion. Repeat layering using chicken slices and apricot mixture from one portion, ending with chicken, browned side up. Repeat with remaining portion of chicken and apricot mixture to give two terrines.
7. Cover terrines with aluminium foil, place into a shallow baking dish. Pour in enough boiling water to come halfway up sides of terrines. Bake for 1 hour 15 minutes or until firm, cool. Cover with plastic wrap, refrigerate until cold.
8. Turn terrines out, wash loaf tins, return terrines to tins. Combine gelatine with stock in a small bowl. Stand bowl in hot water, stir until gelatine dissolves. Spoon evenly over terrines, cover with plastic wrap, refrigerate until set. Turn terrines out of loaf tins, slice and serve.
