Multicooker savory chicken loaf

Name: Multicooker savory chicken loaf
Ingredients: 5 boneless skinless chicken thighs (750 g); 4 tablespoons yogurt; 2 tablespoons soy sauce; 2 teaspoons five-spice powder; 300 g fresh mushrooms; 2 medium carrots (200 g); 2 green onions (30 g); 1 garlic clove; 1/2 red chili pepper (5 g); 1 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon ground cumin; 7 eggs; 6 tablespoons flour; 2 tablespoons oil; 1 tablespoon flour; 100 g smoked cheese

Appetizers - Multicooker savory chicken loaf by Severina H. - Recipia

The multicooker savory chicken loaf bakes for 45 minutes at 180°C, after the pot is greased and floured. It’s a savory chicken loaf made in a multicooker, with mushrooms and vegetables in a center bound with eggs and flour. I use boneless thighs instead of breast for the small cubes. Prep: 25 minutes. Cook: 45 minutes. Rest: 15 minutes. Total time: 85 minutes. Servings: 8. About 330 kcal and 27 g protein per serving.

Ingredients

5 boneless skinless chicken thighs (750 g)
4 tablespoons yogurt
2 tablespoons soy sauce
2 teaspoons five-spice powder
300 g fresh mushrooms
2 medium carrots (200 g)
2 green onions (30 g)
1 garlic clove
1/2 red chili pepper (5 g)
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground cumin
7 eggs
6 tablespoons flour
2 tablespoons oil
1 tablespoon flour
100 g smoked cheese

Preparation

1. Cut the thighs into small cubes and mix them with the yogurt, soy sauce and five-spice powder. Leave them to marinate while you prepare the rest. 2. Slice the mushrooms, carrots and green onions. Chop the garlic and chili pepper, then mix the vegetables with the salt, thyme and cumin. 3. Beat the eggs until foamy. Mix in the 6 tablespoons of flour. 4. Mix the vegetables with the eggs and flour, then add the marinated chicken. 5. Grease the multicooker pot with oil and coat it with 1 tablespoon of flour. Pour in the mixture, grate the smoked cheese over the top and place the pot in the appliance. Set the BAKE function to 180°C for 45 minutes, until the center is set. 6. Carefully remove the pot and leave it to cool for 15 minutes before slicing the loaf.

Notes

It can be baked a day ahead and kept covered in the fridge for up to 3 days. Choose small, firm mushrooms; if you wash them, dry them well, since extra moisture can make the mixture soft. The top can sometimes stay pale in a multicooker, even when the center has set. Slice it and serve with green salad. For a less smoky flavor, replace the smoked cheese with cheese; it contains gluten, soy, dairy and eggs.