The Hungry Canary

Poultry · Oven-baked

Seeded Poultry Terrine

A tender, savory ground chicken terrine filled with pepitas and sunflower seeds for a delicate crunch. Coconut aminos add depth of flavor, while the egg binds everything together. Baked in a single dish, this simple recipe produces firm, sliceable portions that can be enjoyed warm or cold.

Jump to Ingredients
Yield
One 8 × 8-inch pan
Prep
Approximately 5–10 minutes
Bake
Approximately 15 minutes, or until fully cooked
Oven
350°F

Recipe tags

  • Chicken
  • Main Dish
  • Pepitas
  • Sunflower Seeds
  • Oven-Baked

Gather

Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • ¼ cup pepitas (hulled pumpkin seeds)
  • ¼ cup sunflower seeds (hulled)
  • 2 tablespoons coconut aminos

Equipment

  • 8 × 8-inch baking dish
  • Mixing spoon or spatula

Cook

Directions

  1. Preheat the Oven. Preheat the oven to 350°F.
  2. Combine the Ingredients. Place the ground chicken directly into an 8 × 8-inch baking dish. Add the egg, pepitas, sunflower seeds, and coconut aminos. Mix thoroughly in the baking dish until all ingredients are evenly distributed throughout the chicken.
  3. Spread the Mixture. Spread the chicken mixture evenly across the bottom of the baking dish, gently pressing it down to create a uniform thickness.
  4. Bake. Place the baking dish in the preheated oven. Bake for approximately 15 minutes, or until the center of the terrine reaches an internal temperature of 165°F. Cooking time may vary depending on the baking dish and thickness of the mixture. The chicken should remain relatively pale and tender rather than becoming heavily browned.
  5. Rest and Slice. Remove the baking dish from the oven and allow the terrine to rest briefly. Cut into rectangles, then cut each rectangle in half to create smaller individual portions. Serve warm or chilled.

For later

Storage

Refrigerator

Allow to cool, then store in an airtight container in the refrigerator for up to 3–4 days.

Freezer

Wrap individual portions or separate them with parchment paper before placing them in a freezer-safe container. For best quality, use within 2–3 months.

Reheat

Reheat thoroughly before serving.

From my kitchen

Texture and Flavor

The finished terrine has a tender, firm texture that holds together when sliced.

The pepitas and sunflower seeds soften slightly during baking but retain a pleasant crunch.

Coconut aminos provide a mild, savory flavor that complements the chicken and seeds without overpowering them.

Recipe Notes

  • The entire recipe is prepared directly in the baking dish, eliminating the need for a separate mixing bowl.
  • Ground turkey may be substituted for ground chicken, although cooking time and finished texture may vary.
  • The original experiment used approximately 1 tablespoon of coconut aminos. The amount has been increased to 2 tablespoons for additional flavor.
  • The original baking time was approximately 15 minutes at 350°F. Always verify that the center reaches 165°F.
  • The two tablespoons of coconut aminos are a planned adjustment and have not yet been retested.