Budget friendly recipe for Chicken Loaf- A healthier alternative to processed chicken products great in sandwiches, pasta and salads.

½ cup (125ml) milk
2 slices of bread – cut into cubes with crusts
1 onion – chopped
1 t (5ml) Ina Paarman’s Green Onion Seasoning
2 T (30ml) canola oil
2 T (30ml) butter
6 chicken breast fillets – roughly cut up
2 x 25g Ina Paarman’s Liquid Chicken Stock Concentrate
½ cup (125ml) water
1 T (15ml) lemon juice
1 egg
1½ t (7,5ml) Ina Paarman’s Garlic Pepper Seasoning
1 T (15ml) fresh thyme or origanum
Ina Paarman’s Cajun Spice

How to
Butter a terrine or loaf tin 29 cm x 8 cm.

Position the oven rack one shelf below the middle and preheat the oven to 180°C.

Soak the bread and milk together.

Sauté the onion with Green Onion Seasoning in the oil and butter until soft.

Chop the chicken in a food processor using the steel blade, until roughly textured.

Add the bread and milk, sautéed onion and all the other ingredients, except the Cajun Spice. Blend for 20 seconds until mixed. Spoon into the buttered pan or terrine and generously sprinkle the top with Cajun Spice. Pour boiling water, +- 2 cm deep into an oven pan. Place the terrine into the pan with water.

Bake for 30 – 35 minutes.

Leave the terrine to cool in the pan of water. Refrigerate overnight. Turn out and slice thinly +- ½ cm thick.

Delicious on sandwiches spread with Chicken Flavoured Butter* or in salads or pasta dishes.

125g salted butter at room temperature
1 x 25g Ina Paarman’s Liquid Chicken Stock Concentrate

Process or cream together the butter and Stock Concentrate. Spread the slices generously with the butter, refrigerate or freeze any leftover butter. Delicious used in any chicken dish.

*Originally published 11 Feb 2015

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)


Recipe and image courtesy of Ina Paarman