1 cup of diced carrots (200 g)
1 cup of fresh green beans (200 g)
1 cup of small-diced celery (130 g)
2 tablespoons of oil
2 chicken breasts, skinless and boneless, cut into pieces (700 g)
2 medium onions (200 g), chopped
1 tablespoon of chopped parsley
4 medium tomatoes (480 g), peeled and seeded, cut into pieces
1/2 teaspoon of salt
10 slices of bread
1 cup of cottage cheese (250 g)
1/2 teaspoon of curry powder
1 tablespoon of capers
2 egg whites
2 cups of canned palm heart, sliced (370 g)
1 cup of diced carrots (200 g)
1 cup of fresh green beans (200 g)
1 cup of small-diced celery (130 g)
2 tablespoons of oil
2 chicken breasts, skinless and boneless, cut into pieces (700 g)
2 medium onions (200 g), chopped
1 tablespoon of chopped parsley
4 medium tomatoes (480 g), peeled and seeded, cut into pieces
1/2 teaspoon of salt
10 slices of bread
1 cup of cottage cheese (250 g)
1/2 teaspoon of curry powder
1 tablespoon of capers
2 egg whites
2 cups of canned palm heart, sliced (370 g)
In three small saucepans, heat the carrots, green beans, and celery in boiling water for about 10 minutes
Drain and reserve
Preheat the oven to 200°C (hot)
Grease a 7 cm x 11 cm x 28 cm terrine with oil. Reserve
In a medium saucepan, heat the oil over high heat
Brown the chicken, onion, parsley, tomato, and salt, stirring occasionally with a wooden spoon, until the chicken is opaque (about 15 minutes)
Transfer to a processor
Add the bread, cheese, curry powder, capers, and egg whites and process until smooth
In the terrine, alternate layers of the mixture and vegetables (carrots, green beans, celery, palm heart), starting and ending with the mixture
Bake in the preheated oven until the cake is firm (about 40 minutes)
Let it cool down
Serve warm or cold in the same terrine
Note: If preferred, use frozen carrots, celery, and green beans
Instead of cooking them, blanch them in boiling water.
