Usuba
Chicken and Zucchini Pie with Cornmeal
A tender pie made from chicken fillet and zucchini with cornmeal. The dish turns out juicy thanks to the vegetables and acquires a pleasant taste from sweet chili sauce and Adyghe salt. Suitable for both everyday meals and festive menus.
- Total
- 90 min
- Standard serving
- 90.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the chicken fillet, pat it dry, and chop it finely.
- 2
Step 2
Wash the zucchini, pat dry and finely chop. Salt and sprinkle with ground red pepper.
- 3
Step 3
Mince the zucchini into a puree and strain through a sieve to drain excess liquid.
- 4
Step 4
Mince the chicken fillet in a blender or meat grinder.
- 5
Step 5
Salt the chicken fillet with Adyghe salt to taste.
- 6
Step 6
Add sweet chili sauce to the chicken fillet.
- 7
Step 7
Combine the chicken and zucchini.
- 8
Step 8
Add cornmeal and mix thoroughly.
- 9
Step 9
Spread the mixture into a baking dish lined with parchment paper.
- 10
Step 10
Place in a preheated oven at 180 degrees for 1 hour.
- 11
Step 11
Garnish the finished pie with fresh parsley and dill before serving.
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