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Apple Chicken Loaf

Apple Chicken Loaf


  • 800 g ground chicken (ground turkey)
  • 1 medium onion (chopped)
  • 1 large apple (Granny Smith. Fuji, Golden, peeled, cored and chopped)
  • 1 large egg
  • 2 tbsp corn starch
  • 1 tbsp chopped sage (to taste)
  • 1 tbsp chopped rosemary (to taste)
  • 100 ml dried cranberry
  • 100 ml Brandy
  • 50 g butter
  • ½ tsp freshly ground black pepper (to taste)
  • 1 tsp salt (to taste)


  • 2 tbsp apple jam (honey)
  • 1 tbsp oil
  • 1 tbsp prepared horseradish sauce (to taste)
  • 1 tsp smoked paprika (to taste)
  • Soak cranberries in Brandy for 30 -60 minutes.
  • Heat a skillet with butter. Add the chopped onion and apples. Stir and saute´ over medium-high heat for 4-5 minutes. Set aside to cool. Drain cranberries. Reserve 2 tbsp of Brandy.
  • Place the ground chicken in the food processor. Add onion, apples, lightly beaten egg, rosemary, sage, corn starch and 2 tbsp of Brandy. Season with salt and pepper. Pulse several times until well combined. Place the mixture in a bowl. Stir in cranberries. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 180°C.
  • In a small bowl, stir together the glaze ingredients until combined.
  • Remove the chicken mixture from the fridge and shape into a loaf (10*25 cm). Tightly wrap with lightly oiled sheet of parchment paper (chicken skin). Tie with kitchen string and place in a roasting pan. Bake for 45 minutes.
  • Carefully unwrap the loaf and discard parchment paper and juices. Return the loaf to a pan. Generously brush with the glaze over the top and sides and bake for 15 minutes until golden brown. Allow the loaf to rest for 5 minutes before slicing. Serve with mashed potatoes and cranberry sauce.