Greek chestnut chicken paste
You can also prepare this fine spread from roasted chestnuts.
ingredients for 4 people:
200 g chestnuts (Chestnuts)
salt
150 g cooked, enibeintes
Chicken
1 small piece of celery bulb (about 100g)
1 On the road. Lemon juice
2 Eßl. Sour cream
White pepper, freshly ground
Takes some time
Per serving about:
740 kJ / 180 kcal
1 1 g protein 6 g of fat
20 g of carbohydrates
Preparation time: about 1 hour
1. Wash the chestnuts and cut a cross in the pointed ends with a sharp knife. Cover the chestnuts in lightly salted water over medium heat for about 40 Cook until soft for minutes.
2. Skin the chicken and grind through a meat grinder or chop very finely. Peel the celery bulb, Grate finely and immediately drizzle with the lemon juice, so that it stays white.
3. Drain the chestnuts and remove the shells and the brown inner skin from the chestnuts while they are still warm. Mash the cooked chestnuts in a bowl to make a puree.
4. The chestnut puree with the shredded chicken meat, Mix the celery grated and the creme fraiche. Season the chestnut and chicken paste with salt and pepper to taste. It goes well with white bread or wholemeal toast.