15ml / 1 tbsp olive oil
1 onion, chopped
1 green pepper, seeded and chopped
1 garlic clove, crushed
450g l 1 lb minced chicken
50g / 2oz / 1 cup fresh bread crumbs
1 egg, beaten
50g / 2oz / 1/2 cup pine nuts
12 sun-dried tomatoes in oil, drained and chopped
75ml / 5 tbsp milk
10ml / 2 tsp chopped fresh rosemary, or 2.5ml / 1/2 tsp dried rosemary
5ml / 1 tsp ground fennel
2.5ml / 1/2 tsp dried oregano
2.5mI / 1/2 tsp salt
Method:
Preheat the oven to 190°C / 375°F / Gas 5. Heat the oil in a frying pan. Add the onion, green
pepper and garlic and cook over low heat, stirring often, until just softened, about 8-10 minutes.
Remove from the heat and allow to cool.
Place the chicken in a large bowl. Add the onion mixture and the remaining ingredients and mix
thoroughly together.
Transfer to a 21 x 11 cm / 81/2 x 41/2 in loaf tin, packing the mixture down firmly. Bake until
golden brown, about 1 hour. Serve hot or cold in slices.
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