Instructions: Preheat oven to 180C/350F

Mince 800 g of the chicken and combine
with the egg whites. Chop apricots.

Shell and chop pistachios. Add the chopped black pepper apricot and nuts and herbs to chicken mixture and set
aside.

With a rolling pin flatten the
remaining chicken breasts by rolling
between 2 layers of plastic wrap. Lightly grease a terrine dish and line the
dish with the flattened chicken breasts.

Spoon in the minced chicken
filling and press down. Cover with a sheet of greaseproof paper and then
foil. Tie with sring. Place in a baking
dish containing water and cook for 1
hour. Remove from the oven and pour any
juices into a jug. Place a heavy
weight on top of the chicken while it
cools.

Skim any fat from the juices and make up to 250 ml of liquid using water
orange juice or wine. Add agar or gelatine powder to liquid and bring to the
boil. Simmer for 2 minutes. Pour down the sides of the cold terrine. This
will set and keep the terrine from drying out and will give a neater
presentation.

Refrigerate and cut into slices.

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