Chicken Loaf with Pistachios

It's hard to imagine Easter without a delicious smell coming from the kitchen tickling your nose and inviting to rush to the table. This chicken loaf just like meat loaf is easy to make. It’s prepared the same way as usual meat loaf, only flavoured with pistachio nuts, fragrant rosemary and a bit of brandy, if only made for adult eaters off course. This roast’s secret ingredient - smoked bacon strips, preventing it from drying out and giving it an amazing aroma. If you haven’t got time cook on the Easter day it’s an ideal dish to be made in the evening on a day before because it’s equally delicious cold and hot just out of an oven.

6 servings

2 tbsp. olive oil
2 medium onions
3 cloves of garlic
1 tbsp. finely chopped fresh rosemary
900g minced chicken
115g bread crumbs
2 eggs
1 medium carrot
2 tbsp. mustard
2 tbsp. brandy
1 tsp. salt
generous pinch of freshly ground black pepper
70g pistachio nuts
350g cold smoked bacon
To Prepare:
Heat the oil in a frying pan. Add chopped onions and cook occasionally stirring on medium heat for 8 minutes. Stir in pressed garlic cloves and chopped rosemary and cook for a few minutes. Lift the pan from the heat and leave to cool.

In the larger bowl, mix the minced chicken, cooled fried onions, breadcrumbs, eggs, grated carrot, mustard, brandy and pistachio nuts. Season with salt and pepper.

Cut the bacon into thin long strips if you are using uncut bacon. Lay the strips in the 25x10cm size baking tray so that it covers the bottom and sides of the form. Make sure you leave the bacon strips hanging from the sides as well. It will be used to cover the top. Put in the minced chicken mixture. Push it down with a spoon and even out the top. Fold the hanging side strips over the chicken mixture.

Cover the baking dish with foil. Pre-heat the oven and bake it for 50 minutes at 180 oC. Once baked remove from the oven, remove the foil and pour off any dissolved fat.

If you are making the dish for the next day, leave it to cool down in the room temperature and place in the fridge overnight.

Serve the loaf warm or cold with crispy salad.

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