Chicken and Cranberry Terrine


Chicken and Cranberry Terrine recipe, brought to you by MiNDFOOD.

Serves 8-12

500g chicken mince

3 tbsp cranberry sauce

¼ cup pistachio nuts

1 egg

¼ cup parsley, finely chopped

¼ cup dried bread crumbs

1 x 40g sachet McCORMICK Slow Cookers County Style Chicken Casserole

300g prosciutto, thinly sliced

2 chicken breasts, flattened to approx 1cm thick


1 Combine chicken mince, cranberry sauce, pistachio nuts, egg, parsley, breadcrumbs and McCORMICK Slow Cookers recipe base in a large mixing bowl and mix well.

2 Line a baking tin (22cm x 10cm x 6cm) with layers of prosciutto so it hangs over the edge on all 4 sides.

3 Spread half the mixture into the tin and lay the chicken breasts on top.

4 Place the remaining mixture on top of the chicken breasts and press firmly.

5 Fold the prosciutto over one side at a time so it covers the mixture completely.

6 Place the terrine into the slow cooker insert pot and half fill with hot water avoiding the top of terrine.

7 Cover and cook for 4 hours on HIGH. (Keep covered during cooking. Cooking times may vary between slow cooker models). Remove and cool then slice and serve.



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