Fancy chicken loaf with nuts (Print Version)

# Ingredients:

→ Main Ingredients

01 - Chicken breast - 600g, cut into chunks
02 - Shallot - 1 piece, quartered
03 - Pink peppercorns - 1 tsp
04 - Chili powder - 2 pinches
05 - Flat-leaf parsley - 10 leaves
06 - Thick crème fraîche - 100g
07 - Mascarpone - 100g
08 - Shelled, unsalted pistachios - 45g + 10 for garnish
09 - Rosemary - 1 sprig
10 - Salt - to taste
11 - Black pepper - to taste

# Instructions:

01 - Toss the chicken, shallot, pink peppercorns, chili, parsley, salt, and pepper into a blender. Blend until the meat is well minced.
02 - Pour in the crème fraîche and mascarpone, then blend for a few more seconds. Gently fold in 45g of pistachios using a spoon.
03 - Preheat your oven to 180°C. Transfer the mixture into a terrine and press it down lightly with the back of a tablespoon.
04 - Push the remaining 10 pistachios into the top. Place the rosemary sprig on top and close the terrine.
05 - Bake it in a water bath for about an hour. Let it cool before placing it in the fridge.

# Notes:

01 - Can be prepared a day beforehand.
02 - Lasts 3-4 days when kept in the fridge.
03 - Works great for appetizers or light meals.
04 - Also perfect for picnics.

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