Chicken Terrine with Peppers

Preparation

1. We preheat the oven to 180°C (356°F) on fan mode.

2. We grease a classic terrine dish well, line it with non-stick paper (letting it hang over the edges) and set it aside.

Mixture A

1. We cut the chicken fillets into small pieces and mince them in a meat grinder or food processor.

2. We place the minced chicken in a bowl and add the egg, bell pepper, dried mint, heavy cream, salt, and pepper.

3. We mix well and set aside.

Mixture B

1. We cut the chicken thigh fillets into small pieces and mince them in a meat grinder or food processor.

2. We place the minced chicken in a bowl and add the egg, bell pepper, ground cumin, heavy cream, salt, and pepper.

3. We mix well and set aside.

Assembling

1. We put half of Mixture A into the terrine dish, smooth it out with a spoon, and add half of Mixture B.

2. We repeat with two more layers of Mixtures A and B, smoothing each layer well, and we cover with non-stick paper hanging over the edges.

3. We bake the terrine for 45 minutes.

4. We remove from the oven, we let the terrine cool, cut it into pieces, and serve with a light mustard sauce.