Chicken, Carrot and Bell Pepper Casserole
by Editorial Staff
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
- Peel the carrots, wash and grate on a coarse grater.
- 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).
- 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.
- Rinse the dill under running water and chop finely.
- Turn on the oven to heat up to 180 degrees. Drive eggs into a bowl, add semolina and kefir, salt. Whisk vigorously.
- Put carrots, dill, bell peppers, and chicken fillets into the resulting egg mixture. Add chicken seasoning and black pepper. Mix.
- 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.
- 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.
- Cut the terrine into slices and serve.
Bon Appetit!
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