Chicken ham with apricots and curry
A source of protein and healthy fats, this dish supports muscle and immune system health. Dried apricots add natural sweetness and fiber, while curry provides a rich flavor and has anti-inflammatory properties. Perfect for balanced nutrition.
Pass the chicken breast (500 g), chicken thigh (400 g), onion (100 g), and garlic (10 g) through a meat grinder with a coarse grate or chop finely with a knife.
Cut the bell pepper (70 g) into small pieces. Rinse the dried apricots (80 g) and chop them. You can add hot pepper to taste if you want a more intense flavor.
In a deep bowl, combine the meat mixture, bell pepper, dried apricots, curry (3 g), gelatin (10 g), salt (20 g), water (100 g), and chicken fat (50 g). Mix well.
Line the bottom of the terrine with parchment paper. Pack the mixture tightly, pressing it down in layers. Place parchment paper on top again, then close the lid and secure it with springs.
Place the terrine in a pot and fill with water almost to the level of the lid. Bring the water to 80°C and cook for 2 hours. In a multicooker, cook on the stewing mode for about 1.5 hours, and in a pressure cooker on the slow cooking mode for about 2 hours.
Remove the terrine, place it under cold water for 10 minutes, then refrigerate for 12 hours. After cooling, carefully remove the ham from the mold and slice.
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