Makes 4-6 servings.
This chicken loaf is easy to make and easy to pair with salads and vegetables. It also keeps well refrigerated. The number of servings will depend on your side dishes.
INGREDIENTS
- 2 tablespoons vegetable oil, plus extra for greasing the pan.
- 1 onion, peeled, coarsely chopped
- 3 cloves garlic, peeled, coarsely chopped
- 1½ pounds blend of ground chicken; half white meat and half dark meat
- 1 baking potato, peeled and cut into large pieces
- 2 tablespoons, low sodium soy sauce
- ½ cup tightly packed flat-leaf parsley, finely chopped
- Kosher salt
- Freshly ground black pepper
PREPARATION
- Preheat oven to 375 F
- Line a 9 x 5-inch Pyrex loaf pan with heavy foil and brush the foil generously with oil.
- In a medium skillet heat the oil, add the onion and garlic and sauté, over medium heat, stirring from time to time until lightly golden and soft.
- Place the onion, garlic and potato in a food processor. Pulse until very smooth.
- Transfer the mixture to a large bowl. Add the chicken, soy sauce and parsley.
- Mix very well with your hands until thoroughly combined. Season to taste with salt and pepper.
- Spoon the mixture into the loaf pan and smooth the top.
- Bake in the center of the oven for about 45 minutes. The meat should be lightly brown on top.
