Chicken loaf with cranberries and pistachios
This loaf is made in traditional Lebanese homes with extra-lean ground veal or beef and usually stuffed with carrot sticks or hard-boiled eggs. Seared in fat and simmered slowly in a vinegar sauce.
My aunt Wadad is 88 years-young; about four feet tall and eighty pounds or so, she has a commanding and blunt tone of voice; her statements are definitive and imperious. She would make General Patton (or Petreaus, for a more contemporary version) answer to her ” Yes, ma’am, whatever you say, ma’am”.
She, as I recalled, used to make this traditional dish very well and quite frequently. I felt a lot of trepidation when I approached her recently with my request for her recipe and a promise that she would be given ample credit on my blog.
Her response was cut and dry: ” I have never made this dish; and this is my final answer“.
So this is a personal interpretation of a traditional dish, which I will make once I get the recipe elsewhere.
- 2 pounds of chicken breasts, deboned
- 2 large eggs
- 1 cup of dried cranberries
- 1 cup of peeled pistachios ( and some pine nuts if desired)
- 1 cup of sparkling cider
- 1 teaspoon of dry mustard
- 1/2 cup of ghee
Spices for the chicken loaf: salt, black pepper, red Aleppo pepper, cinnamon: use one teaspoon of each.
- Rub the chicken breasts with a cut lemon. Cut into chunks and place in the bowl of a food processor.
- Add the 2 eggs, the spices, and process continuously until the mixture is pasty; add a few large spoonfuls of ghee; add the cranberries and the pistachios and pine nuts (if using).
- Grease a large piece of aluminum foil and place the chicken mixture onto it and form into a loaf; (or grease a loaf pan and place the chicken in it. Cover and freeze for a few minutes till a bit firmer.
- In a large pot, heat some olive oil and brown the chicken loaf on all sides. Splash with a cup or so of sparkling cider and a teaspoon of dry mustard. Cover and simmer for about 20 minutes until the loaf is fully cooked.
- Serve warm or at room temperature, spooning some of the sauce on it.
NOTE: Soaking the pistachios and pine nuts is a good idea to clean them and remove the skins. It is also recommended as healthier. The can of ghee is produced in Holland and is of good quality. I would replace it with more egg yolks (about two) if you prefer, otherwise the loaf will be too dry.
30 Comments • Comments Feed
This looks fantastic, Joumana! I can’t help but think of Christmas when I see it, actually, with the cranberries and pistachios. Not the point, I know, but it’s the color scheme that’s doing it. 😛
This is definitely the most interesting “meat loaf” I’ve ever seen! Thanks for sharing. 🙂
On October 27, 2010 at 11:50 pm
We make beef loaf with eggs as well. I like your version. Chicken is my favorite and lighter than beef. I am sure pistachios and nuts add a great deal to its flavor.
On October 28, 2010 at 12:43 am
Lentil Breakdown says:
Don’t mess with Texas or aunt Wadad! You are too funny!
On October 28, 2010 at 12:58 am
That looks really delicious! A wonderful dish.
On October 28, 2010 at 2:52 am
Wow wat a delicious and awesome looking chicken loaf..
On October 28, 2010 at 3:55 am
Looks so yummy! Would love to try your recipe!!
On October 28, 2010 at 4:09 am
Your aunt sounds fabulous! Are there still women like her now-a-days? And this chicken loaf is stunning! Wow! I love it and I love the addition of sweet, tangy cranberries and nutty, crunchy pistachios. A fabulous recipe!
On October 28, 2010 at 5:24 am
You share the same word “rosto” with a roast veal/beef dish from the island of Naxos! The similarity ends there but your rosto reminds me of chicken terrines with pistachios. That mosaic look inside your chicken looks delightful.
On October 28, 2010 at 7:50 am
That looks awesome, all your recipes are brilliant.
you can make ghee at home with butter, by just heating it to a boil, in a thick bottom pot and then turn the heat on low till the foam (all the milk protien) burns off.
Strain into a glass jar to cool.
On October 28, 2010 at 9:19 am
A Canadian Foodie says:
Absolutely gorgeous… you have the cutest aunt! – sight unseen! Mother’s side, or father’s? Sounds like the father’s side…. not that is matters, but it is peculiar how reading one gets a sense of a reality that may or may not exist.
On October 28, 2010 at 11:11 am
Joan Nova says:
I really like this recipe and the inclusion of cranberries and pistachios. Funny re your aunt’s comment.
On October 28, 2010 at 11:15 am
What an interesting dish! I’m trying to imagine the flavor…it reminds me a bit of deli meat but I don’t think it would taste like that. Hmmm, I guess I’ll have to make it for myself and see! 😉
On October 28, 2010 at 12:01 pm
Angie's Recipes says:
This looks wonderfully delicious! The addition of pistachios and cranberries makes the chick loaf look simply gorgeous.
I like your aunt. :-))
On October 28, 2010 at 1:05 pm
I just cannot wait to make this and the artichokes too: as soon as i move into my own flat I shall go out shopping and get cooking. Thanks again for posting such treasures:)
On October 28, 2010 at 5:02 pm
Looks absolutely delicious and yummy!
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On October 28, 2010 at 5:44 pm
This is a very striking recipe, laced with cranberries and pistachios, this chicken loaf stands out from the pack during holiday entertaining, guests already on their way, definite addition to my menu. Mom makes it as well with ground beef pistachios, pine nuts, and spices and it’s always a hit. I’ve always wanted to make it with poultry but hesitated, thanks to you now I am able to, Bravo Joumana,
On October 29, 2010 at 2:26 am
Nice combination of flavors… cranberries are perfect for this time of year. Please check out my blog. I am crowning you with an award.
On October 29, 2010 at 2:36 am
it looks interesting and yummy:)
i was in lubenon last month , i loved there ,people and food:)
On October 29, 2010 at 2:44 am
Sushma Mallya says:
beautifull and perfectly done..
On October 29, 2010 at 4:11 am
I have never seen a chicken loaf that looked anything like this. I guess it’s kind of like a terrine? Anyway love the pistachios and cranberries in it. So seasonally delicious.
On October 29, 2010 at 12:45 pm
What kind of pepper is the red pepper in the recipe-sweet, spicy, etc?
On October 29, 2010 at 1:09 pm
Doc, the red pepper is called Aleppo red pepper and sold in mid-eastern stores; it would be like a type of red chili pepper, dried and ground into a powder.
On October 29, 2010 at 7:33 pm
I just made a wonderful chicken roll stuffed with pistachios and currents and mastic this week… so very good. I am in the market for more recipes with this flavor… this looks like a good one!
On October 29, 2010 at 5:11 pm
Lea Ann says:
I think this looks delicious! Love hearing about your Aunt Wadad. I grew up with an aunt just like that.
On October 30, 2010 at 2:29 pm
The texture reminds me of the Swiss fleischkaese, which makes me think it would make the most delicious sandwiches.
Sometimes when I ask my mum for recipes that I remember from my childhood, she claims not to know what I am talking about. It’s very strange!
On October 31, 2010 at 10:52 am
i’m so used to eating meatloaf made with beef, i’m surprised i’ve never considered using chicken–awesome!
On October 31, 2010 at 2:37 pm
ROTFL your aunt must have been related to my dad’s mum. She sounds like quite the character. The meatloaf is interesting and my fingers are crossed that you can hunt down an original recipe.
On October 31, 2010 at 5:42 pm
What a good idea for something very different to eat for the family. Your aunt sounds quite a character. I sort of make up a picture in my mind what she looks like and what yor reaction was when she said that. Lovely!!
On November 1, 2010 at 12:49 am
très originale cette recette, je note pour la reproduire dès que j’aurai une minute suis sûre que les enfants vont aimer
On November 1, 2010 at 2:40 am
This is such a wonderful recipe. I love the chicken breast stuffed with pistachios and cream in the turkish restaurant we visit. I am going to try this out. Thanks to you and your aunt.
On November 4, 2010 at 8:21 am