Easy, Quick, and Fancy
Chicken Loaf in Slices
Easy and Quick, this recipe still goes under my category of fancy dishes.
The reason lays in its suitability and convenience for receptions. It carries the name of Chicken Rosto in Lebanon, as in Roasted Chicken, because of the way we roll the chicken dough and slice it like our Roasted meat dishes. Yet, the culinary preparation does not involve roasting in the oven.
The Chicken flesh is mixed in the food processor with garlic, fresh parsley, onions and several spices, turning it into a dough. Carrot dices and Pistachio nuts are spread on the dough which is then rolled, cooked on stove, and then boiled with several herbs.
With this recipe, you may store the Chicken Rolls once cooked, and the sauce, in the freezer for up to 2 months, in separate airtight containers. This is as an indication only in case you are planing a large dinner and would find it less hectic to prepare it few days ahead. I personally prefer serving my dishes freshly cooked.
We consume this dish with the sauce that comes out of the preparation. We enjoy it with a green salad and the delicious side dish of Puree with Herbs, Spring Onions and Garlic.
Chicken Loaf in Slices
- 1 tbsp Vegetable Oil
- 2 Bay Leaves
- 2 tbsp Corn Starch melt it in little water
For the Chicken Meat
- 1 Kg Chicken Breasts skinless
- 1 Onion (medium) peeled
- 2 cloves Garlic peeled
- 1 tsp Salt
- 1/4 tsp White Pepper
- 1/2 tsp Cumin
- 1/4 tsp Red Pepper
- 1/2 tsp Dry Coriander
- 1 Egg
- 1/2 bunch Fresh Parsley leaves only
- 1/2 cup Carrots in small dices
- 2 tbsps Pistachio Nuts (not grounded)
- 2 sticks Cinnamon
- 1 tsp Dry Rosemary
- 4 grains Cardamon
Preparing the Chicken dough
In a food processor, mix the onion, garlic, and salt.
Add the White Pepper, Red Pepper, Cumin, and Coriander, and mix.
Add chickens, egg, and parsley and keep mixing until the mixture becomes like a dough. When needed, add water in small quantities.
Divide the dough in two parts.
Place the first part on the kitchen counter. Knead it and extend it into a 15 cm x 15 cm (5.9 in x 5.9 in)
Spread on half the Carrots and half the Pistachio Nuts.
Grab one of the sides and roll the dough.
Damp your fingers in water and adjust or arrange the sides of the now chicken roll.
Repeat the process for the 2nd part of the dough: Kneading it into a square of 15 cm, spreading on the remaining carrots and Pistachio nuts, and rolling it all.
Cooking the Rolls
In a large, non-stick pan, preheat the oil and place in the Chicken Rolls to cook, gently turning them until all the sides redden.
Saturate with water, and add on the Rosemary, the Cinnamon Sticks, and the Cardamon. Bring to a boil.
Cover the pan and lower the heat. Leave to simmer for 30 minutes.
Gently remove the Chicken Rolls and place them on a cutting board.
Cut them in thin slices.
Remove from the chicken broth the cardamon and the cinnamon, and discard them.
Turn on the heat under the pan, and stir in the corn starch liquid until it starts thickening. Transfer the Sauce into a serving bowl.
Place the Chicken slices nicely in a serving plate, and serve hot with the Sauce, and side it with Puree or Mashed Potatoes.
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