A light, zesty chicken terrine infused with lime
This lime-kissed chicken terrine marries tender poultry with bright citrus, creating a dish that is both light and refined.
Rooted in classic French charcuterie yet brightened by Mediterranean accents like extra-virgin olive oil and fresh vegetables, this terrine makes an elegant starter or a delicate main course. It is perfect for family meals or casual gatherings with friends, especially on warm summer days.
Tips for a Perfect Terrine
Ingredient Selection: For the best flavor, start with premium ingredients. Choose free-range chicken, organic carrots, and fresh shallots. Pick limes that are heavy and juicy so their freshness shines through.
Marinade: Marinating is essential: it lets the chicken absorb the aromas of the vegetables and olive oil. Leave it for at least 2 hours—or overnight for an even deeper flavor.
Texture: For a velvety bite, finely chop all the ingredients after marinating. Adjust the cut to your taste: coarser for a rustic feel, finer for a smooth finish.
Cooking: Bake the terrine in a gentle bain-marie. The water should be hot but not boiling to guarantee moist, even cooking.
Side Dish: Pair the terrine with a crisp green salad tossed in a light lemon vinaigrette. For an extra touch of sophistication, add lime jelly or a seasonal vegetable compote.
Presentation: Unmould the terrine just before serving and slice it thinly. Garnish each plate with a curl of lime zest and a few fresh herb leaves for an elegant finish.
Recipe by Isabelle Lahier
Equipment
- Terrine
Ingredients
- 500 g chicken breast
- 3 carrots
- 2 shallots
- 1 lime
- 3 tablespoons olive oil
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon freshly ground pepper
Procédé
- Marinate the thinly sliced chicken with the olive oil, carrots, and shallots for 2 hours.500 g chicken breast, 3 carrots, 2 shallots, 3 tablespoons olive oil
- Pass the mixture through a meat grinder.
- Zest the lime and fold it into the mixture. Add a squeeze of juice if you’d like a brighter flavor.1 lime
- Mix in the egg, then season with salt and pepper.1 large egg, 1 teaspoon salt, 0.5 teaspoon freshly ground pepper
- Place the terrine in a bain-marie and bake for 35 minutes in an oven preheated to 180 °C.
