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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: Saute shallots in butter until soft. In food processor, combine
chicken breast meat with half of shallots and half amounts each of
oil, chicken broth and oregano. Add 1 egg. Season to taste with salt
and pepper. Process until smooth. Transfer mixture to bowl and set
aside. Place thigh meat in processor and add remaining shallots, oil,
broth, oregano and egg. Season to taste with salt and pepper. Process
until smooth. Transfer to bowl and set aside. Place half of chicken
breast mixture in buttered terrine or an 8- x 4-inch loaf pan. Cover
with layer of green chiles, arranged lengthwise. Add remaining
chicken breast mixture, spreading to form even layer. Arrange single
layer of olives, lengthwise, over chicken, pressing olives lightly
into chicken. Next, add half of chicken thigh mixture, spreading
evenly. Cover with layer of corn, spreading evenly. Add remaining
chicken thigh mixture and spread evenly. Cover with buttered
parchment paper, pressing paper directly on top of terrine. Tap pan
on counter to eliminate any air bubbles. Place in water bath and bake
at 350F 1 hour. Cool 1 hour or until firm. Unmold and wrap in plastic
wrap. Refrigerate 3 hours or overnight.
To make sauce, combine cilantro, onion, tomatoes and peppers in
blender or food processor. Process until smooth.
When ready to serve, garnish terrine with green onions and carrot
slices cut out with aspic cutters of star or floral shapes. For each
serving, place some cilantro sauce on serving plate and arrange 1
slice of terrine over sauce.
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