Homemade chicken parizer

Ingredients

• 300 g boneless skinless chicken breast
• 3 eggs
• 70 ml oil
• 3 large garlic cloves
• 1 level tbsp aromatic herbs (chicken seasoning mix)
• 1/4 tsp dried thyme
• 1 tsp sweet paprika
• 1/4 tsp freshly ground black pepper
• 1 level tsp curry powder
• 1/2 tsp salt
• 100 g semolina
• 2 tbsp chopped parsley
• 70 g whole pitted olives
• 2 l water
• 3 l water for topping up

Preparation

1. Pat the chicken breast thoroughly dry with paper towels and cut it into 2-3 cm cubes. 2. I used a food processor with a central spindle and propeller blades; my immersion blender is away for repair, and a powerful blender might work. Put the eggs in the bowl and pulse a few times, then pour in the oil in a thin stream, as you would for mayonnaise, and mix briefly, just until combined. 3. Add the peeled garlic, herbs, thyme, paprika, pepper, curry and salt. Pulse until smooth; the mixture will be reddish from the paprika. 4. Add the semolina and mix briefly, until it disappears into the mixture. 5. Add the chicken and parsley, then blend until you have as smooth a paste as possible. 6. Transfer the mixture to a bowl and fold in the whole olives with a spatula. Set aside 6 olives and arrange them in the mixture before wrapping. 7. Put 2 l of water in a pot and bring it to a boil in about 10 minutes, until bubbling. Keep another 3 l of water ready for topping up; the pot should be about 5 cm wider than the roll. 8. Lay out a 50-60 cm piece of plastic wrap suitable for boiling, as wide as possible. Shape the mixture into a log down the middle, roll it up tightly and overlap the wrap well. Twist the ends, tie them and trim the excess, leaving ends of about 2 cm. 9. Wrap the roll in aluminum foil with the ends folded over, then add another layer of aluminum foil. 10. Set the roll on a slotted spoon and lower it into the boiling water. Reduce the heat to medium, add enough water to cover the roll by 5 cm and put on the lid. Boil for 40-50 minutes, until the center reaches 74°C. If one end rests against the side of the pot, turn the roll once. 11. Lift it out with the slotted spoon and carefully remove the aluminum foil. Leave it to cool in the plastic wrap at room temperature for about 2 hours.