• 4 boneless, skinless chicken breasts, skinned
  • 4 boneless chicken thigh pieces, skinned
  • 1 tablespoon lemon juice
  • ½ teaspoon ground turmeric
  • 2 tablespoons olive oil
  • 75 ml (3 fl oz) water
  • 3 tablespoons chopped fresh mixed herbs
  • 50 g (2 oz) pistachio nuts, toasted and roughly chopped
  • 1 large round Eastern-style sesame loaf
  • 250 g (8 oz) chicken liver pâté
  • salt and pepper

Rub the chicken pieces all over with the lemon juice, turmeric and half the oil, and season. Leave to marinate for 1 hour.

Heat the remaining oil in a frying pan and fry the chicken for 5 minutes until golden on both sides. Add the measured water, bring to the boil, then cover and simmer gently for 15 minutes. Leave to cool in the pan.

Remove the chicken and cut it into strips, reserving the pan juices. Place the chicken in a bowl and stir in the herbs, nuts and reserved juices.

Cut the top from the sesame loaf and scoop out the middle, leaving a 2.5 cm (1 inch) thick shell. (You could make breadcrumbs from the filling and freeze for later use if you like.)

Spoon half the chicken into the hollow bread and carefully spread the pâté over the top. Add the remaining chicken and replace the bread lid. Wrap the loaf tightly in clingfilm, weigh down with a heavy object and leave to chill overnight. Cut into wedges to serve.

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