Chicken, Carrot and Bell Pepper Casserole

Another breakfast option that can be prepared in the evening, and in the morning immediately start your meal, is an egg terrine – a casserole of chicken, carrots, and bell peppers, in a sauce of eggs, kefir, and semolina. Also, this egg terrine with chicken, carrots, and bell peppers is perfect as a festive snack. This dish looks very bright and appetizing, and guests will immediately notice it on the festive table.

Cook: 40 minutes

Servings: 8

Ingredients

• Chicken legs (boneless) – 2 pcs. (240 g)
• Carrots – 2 pcs. (180 g)
• Fresh dill – 1 bunch
• Eggs – 5 pcs.
• Semolina – 180 g
• Kefir – 125 ml
• Bulgarian pepper – 1/2 pc. (75 g)
• Salt – 1 teaspoon
• Ground black pepper – 1/2 teaspoon
• Chicken seasoning – to taste

Directions

1. Peel the carrots, wash and grate on a coarse grater.
2. I bought the chicken legs already without bone, so I just peeled them off. Rinse the chicken fillet and cut it into small pieces (about 1-2 cm).
3. Cut the bell pepper into two parts, remove the seeds and the stalk. Rinse the pulp of the pepper and cut it into small cubes.
4. Rinse the dill under running water and chop finely.
5. Turn on the oven to heat up to 180 degrees. Drive eggs into a bowl, add semolina and kefir, salt. Whisk vigorously.

   

6. Put carrots, dill, bell peppers, and chicken fillets into the resulting egg mixture. Add chicken seasoning and black pepper. Mix.
7. Cut the baking sleeve one seam at a time and line it with a rectangular cake pan. Put the prepared mass into the mold and smooth. Place in a preheated oven for 1 hour.

   

8. Cool the prepared egg terrine with chicken, carrots, and bell peppers in the mold. Then leave it in the refrigerator overnight to fully stabilize. Put the chilled terrine on a dish.
9. Cut the terrine into slices and serve.

   

Bon Appetit!