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Ingredients:
2 Tablespoon(s) Chopped shallots
2 Tablespoon(s) Butter or margarine
3/4 Pound(s) Chicken breasts
1/2 Cup(s) Oil
1/4 Cup(s) Chicken broth
1 1/2 Teaspoon(s) Chopped fresh oregano
2 Eggs
3/4 Pound(s) Chicken thighs; boned
4 Ounce(s) Canned whole green chiles
1 Cup(s) Pitted black olives
1/2 Cup(s) Corn kernels
1 Bunch(s) Cilantro; leaves only
1/2 medium Onion; chopped
2 Tomatoes; peeled & quartered
1 medium Green bell pepper; seeded
1/2 Jalapeno pepper
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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