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Chicken and Apricot Terrine

Recipe Supplied by: Anne Reney-Smith
Serves: 4 People
1 tablesp oil
4 spring onions, finely sliced
125g (4oz) dried ready to eat apricots, roughly chopped
25g (1oz) white bread crumbs
2 tablesp chopped parsley
25g (1oz) pine nuts,
1 tablesp clear honey
6 rashers streaky bacon
3 chicken breasts or 6 chicken thighs, skinned and boned
seasonings to taste
Glaze; 1 tablesp apricot jam and 1 teasp wine vinegar

 1. In a medium sized oven-proof bowl, heat oil for approx 1 min until sizzling, stir in the spring onions and cook for 1-2 minutes until soft. Stir in chopped apricots, breadcrumbs, parsley, pine nuts and honey. Add seasonings to taste. Set aside.
2. Flatten the chicken between 2 sheets of greaseproof paper. Stretch the bacon across the back of a knife. Line a 500g (1lb) Pyrex loaf dish with the bacon.
3. Place a layer of chicken on the bacon, then ½ the apricot filling, then another layer of chicken, followed by the rest of the apricot filling and finally top with the remaining chicken, fold over any bacon rashers, to seal dish together.
4. Cover dish with cling film, and cook on MEDIUM HIGH 8-10 mins, turning dish ½ way through cooking time, until the chicken juices run clear and a knife slips through cleanly.
5. Turn terrrine onto a serving dish, but leave the loaf dish covering it for at least 5 mins.
6. Drain off any excess juices,and in a small bowl combine with apricot jam and vinegar. Cook on HIGH for 30 seconds. Stir well, then use this jam mixture to coat terrine. Finish with chopped parsley.

Serve hot or cold.

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