About: Algerian Chicken Terrine

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1) Preheat oven to 180 °C. 2) Heat the oil in a small sauté pan and gently cook the Onion with a pinch of salt until very soft. Set aside to cool. 3) Place all the ingredients including the cooled Onion in a large bowl, and mix until well combined. 4) Line a terrine or other deep, oven proof dish with the Bacon, allowing the excess to hang over the sides. Pack the mixture into the dish and fold the Bacon over the top to cover the terrine completely. Place the lid on top or cover well with a double thickness of tin foil.

Attributes	Values
rdfs:label	Algerian Chicken Terrine
rdfs:comment	1) Preheat oven to 180 °C. 2) Heat the oil in a small sauté pan and gently cook the Onion with a pinch of salt until very soft. Set aside to cool. 3) Place all the ingredients including the cooled Onion in a large bowl, and mix until well combined. 4) Line a terrine or other deep, oven proof dish with the Bacon, allowing the excess to hang over the sides. Pack the mixture into the dish and fold the Bacon over the top to cover the terrine completely. Place the lid on top or cover well with a double thickness of tin foil.
dcterms:subject	Recipes that need photos Lime Recipes Bacon Recipes Mint Recipes Chicken Recipes Pork Recipes Fig Recipes Algerian Recipes Algerian Snacks
abstract	1) Preheat oven to 180 °C. 2) Heat the oil in a small sauté pan and gently cook the Onion with a pinch of salt until very soft. Set aside to cool. 3) Place all the ingredients including the cooled Onion in a large bowl, and mix until well combined. 4) Line a terrine or other deep, oven proof dish with the Bacon, allowing the excess to hang over the sides. Pack the mixture into the dish and fold the Bacon over the top to cover the terrine completely. Place the lid on top or cover well with a double thickness of tin foil. 5) Put the terrine in a deep baking dish and add enough boiling water to come halfway up the sides of the terrine. 6) Cook for 1 hour then test to see if the juices run clear or the internal temperature is 70 °C when tested with a meat thermometer. 7) Remove the terrine from the water bath, place a weight on top and allow to cool. 8) Cover and refrigerate overnight. Serve with crusty bread, cornichons and beetroot relish.

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