Terrin chicken "Spring tricolor"

Gentle terrine "Spring Tricolor" is a very tasty and healthy dish, the name of which speaks for itself. Three layers, differing in taste and color, make the terrine not only very tasty, but also festive bright. Note that this dish will decorate any table and, undoubtedly, will delight guests even in hot, even in cold form.

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Ingredients for the red and yellow layer:

• 0.5 kg of minced chicken;
• ½ onion;
• ½ bell pepper (red);
• 1 tsp sweet paprika;
• 2 tbsp. l semolina;
• 2 tbsp. l soy sauce;
• 4 tbsp. l maize;
• ½ tsp turmeric
• 50 ml cream.

Ingredients for the green layer:

• 0.4 kg of frozen green peas;
• 3 cloves of garlic;
• 100 g of hard cheese;
• 50 ml cream
• 1 tsp dried mint.

Cooking:

1. Peel the onion half and finely chop with a knife. Cut bell pepper into large cubes, and garlic into small cubes. Grate hard cheese on a coarse grater.
2. Stuff the chicken in a bowl, knead with a fork. Add onion, semolina, cream and soy sauce to it. Season with pepper and mix well.
3. Cooking a red layer of terrine. Prepared minced meat divided into 2 equal parts. Set one part aside for a while, and mix the second with sweet paprika and cubes of red bell pepper.
4. Cooking a yellow layer of terrine. Mix the rest of the minced meat with turmeric and corn.
5. Cooking a green layer of terrine. Put the garlic in a saucepan, add oil and fry. At the end of frying, add frozen peas and dried mint to it. Boil this mass, cook for 5 minutes and remove from heat. 3 tbsp. l pour green mass into a bowl, and combine the rest with cream and hard cheese, beat in a mashed blender, season with salt and pepper. After this, mix 3 tbsp in green puree. l previously selected mass with whole peas.
6. Lubricate the rectangular (preferably disposable) baking dish with oil. At the bottom of the mold, lay out the yellow mass with one layer and level it.
7. On top of the yellow mass, lay out the green mass in one layer and smooth it in the same way.
8. On top of the green mass, put the red mass in the last layer.
9. Formed chicken terrine bake for 35-40 minutes in the oven, preheated to 180 degrees.
10. Cool the prepared terrine, gently remove from the mold, cut it with scissors, transfer to a dish, decorate with parsley leaves and serve.