Chicken Rillettes with Ricotta, Coriander and Pine Nuts
Posted in 15-30 minutes, Medium, Poultry
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Chicken Rillettes with Ricotta, Coriander and Pine Nuts
Instructions
If you are using leftover chicken, chop into small pieces.
If you are using fresh chicken, quickly bake or fry it until golden brown. Once done, chop into small pieces.
Chop the fresh basil, you’ll need about 2-3 Tbsp.
Chop the clove of garlic.
In a non-stick pan, roast the pine nuts (without any fat or oil) for 2-3 minutes until they turn golden brown.
Remove and let them cool down.
Put the chicken, basil, garlic and pine nuts in a bowl.
Squeeze the lemon to add its juice, as well as the Ricotta and 2 Tbsp of olive oil.
Add some salt and pepper.
Blend everything until you get a nice, coarse mixture.
Be careful not to blend it too much, it needs to be coarse to have the typical Rillettes texture.
Let it cool in the fridge for about 1 hour and remove just before serving.
Recipe Notes
Tip: for a different taste, try adding some capers or chillies.
Credit: tapasandpinchos.com
