Chicken Salami

Ingredients

• Boneless chicken 1.5 kg
• Onion 1 big, finely chopped
• Fresh coriander a handful, finely chopped
• Corn 3 tbsp
• Black olives 3 tbsp
• Salt to taste
• Black pepper powder to taste
• Garlic powder 1 heaped tsp
• Onion powder 1 heaped tsp

Preparation

1. Chop black olives into small pieces.
2. Finely chop fresh coriander and onion.
3. In a chopper or mincer, mince the chicken into fine mince.
4. Transfer the mince to a bowl and add onion, coriander, corn, black olives, salt, black pepper powder, garlic powder and onion powder.
5. Mix well.
6. Place aluminum foil and parchment paper on your countertop.
7. Transfer the mince on to parchment paper.
8. Roll the parchment paper, followed by aluminum foil. Twist both ends on the foil as shown in the video as tight as you can to shape the salami perfectly.
9. COOKING METHODS:
10. OVEN: Bake in a preheated oven at 180°C for 25 minutes.
11. AIRFRYER: Bake at 180°C for 15 minutes (no preheating needed).
12. BOILING: Bring water to boil. Place salami roll in the boiling water such that it should be fully dipped in the boiling water. Boil at medium heat for 15 minutes.
13. STEAMING: Steam for 15 minutes.
14. After the salami is cooked take it out of the oven, air dryer, steamer or boiling pot and allow to come to room temperature without opening the foil. This is to ensure that all the juices released from the chicken during the cooking/baking process are reabsorbed and the salami is juicy and succulent.
15. Cut into slices and make sandwiches and burgers or cut into chunks and use as topping on pizza or filling in pies and patties.
16. Freeze the salami chunks or slices in the freezer up to 2 months.
17. Enjoy!

Print Recipe

Chicken Salami

Author: Naush

Ingredients

• Boneless chicken 1.5 kg
• Onion 1 big finely chopped
• Fresh coriander a handful finely chopped
• Corn 3 tbsp
• Black olives 3 tbsp
• Salt to taste
• Black pepper powder to taste
• Garlic powder 1 heaped tsp
• Onion powder 1 heaped tsp

Instructions

• Chop black olives into small pieces.
• Finely chop fresh coriander and onion.
• In a chopper or mincer, mince the chicken into fine mince.
• Transfer the mince to a bowl and add onion, coriander, corn, black olives, salt, black pepper powder, garlic powder and onion powder.
• Mix well.
• Place aluminum foil and parchment paper on your countertop.
• Transfer the mince on to parchment paper.
• Roll the parchment paper, followed by aluminum foil. Twist both ends on the foil as shown in the video as tight as you can to shape the salami perfectly.
• COOKING METHODS:
• OVEN: Bake in a preheated oven at 180°C for 25 minutes.
• AIRFRYER: Bake at 180°C for 15 minutes (no preheating needed).
• BOILING: Bring water to boil. Place salami roll in the boiling water such that it should be fully dipped in the boiling water. Boil at medium heat for 15 minutes.
• STEAMING: Steam for 15 minutes.
• After the salami is cooked take it out of the oven, air dryer, steamer or boiling pot and allow to come to room temperature without opening the foil. This is to ensure that all the juices released from the chicken during the cooking/baking process are reabsorbed and the salami is juicy and succulent.
• Cut into slices and make sandwiches and burgers or cut into chunks and use as topping on pizza or filling in pies and patties.
• Freeze the salami chunks or slices in the freezer up to 2 months.
• Enjoy!