Name: Chicken Salami (Mortadella)
Ingredients: 500 gm boneless chicken breast (cut up into small cubes); 1 tsp salt; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp lemon/lime juice; 1/2 tsp black pepper; 1/2 tsp red chilli flakes; 1/2 tsp cumin powder; 1/2 tsp oregano (optional); 4 tbsp fresh chopped coriander

Chicken Salami (Mortadella)

This sausage-shaped delicious delicacy is so very easy to make at home. It is the PERFECT protein-rich healthy dish, and when sliced up can be used in a multitude of ways. You can add the slices to sandwiches, soups or salads, or they can be lightly fried to give the some crispy edges and served as a snack. Kids would absolutely love these chopped up in their pasta or with an accompaniment of chips.

Print Recipe

Servings 2 Rolls

Ingredients

500 gm boneless chicken breast cut up into small cubes
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp lemon/lime juice
1/2 tsp black pepper
1/2 tsp red chilli flakes
1/2 tsp cumin powder
1/2 tsp oregano optional
4 tbsp fresh chopped coriander

Instructions

Put all the ingredients into a food processor and mince until a fine paste is formed. Remove the mixture and split it into two.
Take a piece of foil (approximately 12 inches wide by 18 inches long) and fold it over in half to double it up (to make it approximately 12 by 9 inches). I also like to place a piece of parchment paper or greaseproof paper on the foil and lightly oil it so that the mixture is not directly touching the foil. Then place the first half of the chicken mixture onto the paper, shape it into a log form. Fold the greaseproof paper over it and twist the two ends like you would a sweet. Then cover with the foil very tightly and twist the ends to secure it.
Repeat this with the second half of the chicken mixture. So you will end up with two well packed rolls.
Bring a pot of water to the boil and then submerge the two foil packed rolls into the water. Cover and simmer on medium heat for 15 minutes. Turn the heat off but leave the packs in the pot for an additional 5 minutes. The residual heat from the hot water will help ensure they are fully cooked through. Then carefully remove them onto a towel and allow the packs to cool to room temperature. At this point you can unpack the foil and slice them thinly OR refrigerate until needed. They become easier to slice when cold and firm, be sure to use a sharp knife to get cleaner slices.
The salami/mortadella slices can be stored in a Ziploc bag or airtight container for up to a week in the fridge, or a couple of months in the freezer.
Enjoy!

Chicken Salami (Mortadella)