Moist Chicken Loaf with Halloumi

IMG_2105.jpg

My new weekly staple. This loaf is so easy to make and so moist you wouldn’t believe it’s skinless, boneless chicken mince. The secret ingredient? Coarsely grated halloumi and strained Greek yogurt in the mix. Plus, you bake it in a greaseproof paper parcel.

IMG_2096I have cooked this dozens of times and it never fails. Any left overs make great sandwiches. You can eat it straight out of the oven, warm, at room temperature or straight out of the fridge. Try this. It’s a keeper!

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Ingredients

  • 1 kg chicken mince
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup halloumi, coarsely grated
  • 1/3 cup strained Greek yogurt
  • 2 heaped tsp Dijon mustard
  • 1 large onion, coarsely grated
  • 2 spring onions, sliced
  • 1/4 cup fresh mint, chopped
  • 1/3 cup fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/8 tsp chili powder
  • 1 egg

Method:

Mix all the ingredients together in a bowl. Mix well until combined. At this stage you can cover bowl and transfer in the fridge for up to 24 hours.

IMG_2057.jpgPreheat oven to 200 C, fan. Place a large peace of greaseproof paper on your worktop. Pile the chicken mixture in the centre and shape into a loaf.

IMG_2058.jpgBring one of the long sides of the paper over the loaf.

IMG_2059.jpgBring over the opposite side.

IMG_2061.jpgTwist paper to create a parcel like a candy.

IMG_2064Transfer loaf in a baking pan, seam side up. Bake in the preheated oven for 40 minutes.

 

 

IMG_2067Take pan out of the oven and increase temperature to 220 C, fan.

IMG_2069Using scissors cut an opening on the top side of the loaf. Use caution as the loaf is hot and steamy.

IMG_2071Like so. Return loaf in the oven. Cook 20 minutes more.

094E0097-4178-48CC-9978-F73E2552EEE1Loaf will be cooked through and golden..

IMG_2080Let loaf stand for 10 minutes before unwrapping. Discard paper. Transfer on a serving platter, slice and serve. Enjoy.

 

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