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First prepare the capsicums by cutting slices of flesh away from the seeds and discarding the stalk. Spread out the capsicum pieces skin side up onto a shallow oiled baking tray. Grill until skin has blackened. Remove pieces from baking tray and place in a plastic bag. Tie up and leave to cool. Once cool the skins may easily be removed from the flesh. In a large bowl mix minced chicken, chopped pecan nuts, egg, onion, carrot, spice, pepper, stock, and juniper berries and brandy (if using). Mix well then slowly add breadcrumbs until a reasonably firm mixture is achieved. Oil a terrine, or other oven proof dish and put down a layer of bacon rashers. Add a third of the chicken mixture, packing it in well on top of the bacon. Add a layer of whole pecans, followed by a layer of chicken strips. Add a layer of capsicum and repeat the whole process but finishing with the chicken mixture. Cover dish with aluminium foil and stand it in a roasting pan with water in it so that the water comes half way up the dish. Cook 2 hours in 190?C oven. Allow to cool thoroughly before serving. Or refrigerate. Leftover potential: Keeps for up to a week in the refrigerator. Per serving: 22 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 2g Carbohydrate; 23mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 8|
|Calories from Fat: 160 (63%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 71.9mg||22 %|
|Sodium 154.5mg||5 %|
|Potassium 339.9mg||9 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 4g|
|Protein 17.6g||25 %|
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Calories per serving: 253
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