Chicken Salami

What is salami

Salami is a meat dish mostly used in sandwiches and wraps. Salami is made from ground meat mixed with seasonings and stuffed into a casing, then dry-cured until the desired hardness is achieved. The word salami is derived from the Italian word “salame”, which refers to all types of salted meat. It is believed that Salami has been made for at least 2,000 years, dating back to ancient Greek and Roman times. Prior to the creation of refrigeration, curing meat was one of the primary means of food preservation, a process which continues to make Salami a popular food today.

Homemade Chicken Salami

But as we know salami which we bought from the market are made of processed meat, they are no so good for our health. So it’s good if we can make them in our kitchen. I am sharing a very easy and delicious chicken salami recipe that is so easy to make. Though they are not same as the traditional method of making salami, still they are very tasty with a smoky flavour. You can store them in the refrigerator for a week and in the freezer for a longer time.

Recipe

  • Preparation time: 30 min
  • Cooking time: 30 min
  • Serves: 2 big salami logs
  • Difficulty level: easy

Ingredients

  • 500 g chicken (boneless & skinless)
  • 1 medium-size red capsicum
  • 4-5 seedless olives (minced)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon black pepper powder
  • 1 egg
  • 1 handful of coriander leaves (chopped)
  • 1 tablespoon cornflour
  • 1 tablespoon olive oil + 1 teaspoon more to grease
  • Salt to taste

Procedure

Take a red capsicum and roast well in open flame.

Place in a bowl and cover for about 10-15 minutes. If kept in this way, it is convenient to remove the blackened skin on the top.

Now carefully remove the black skin with a knife.

Remove the seeds and chop in small pieces. The roasted red capsicum will bring a smoky flavour to the salami.

Wash the chicken pieces well, grind them in a grinder and make a paste.

Pour the chicken paste into a mixing bowl.

Chop the olives and coriander leaves.

Add in chopped roasted red capsicum, olives, coriander leaves, chili flakes, black pepper powder and salt to the chicken paste.

Mix well by hand. Mix again with ginger garlic paste and 1 teaspoon olive oil.

Next break an egg in the mixer. At the end, mix well with 1 tablespoon cornflour. Cornflour and egg will act as the binding in the mixer.

Mix well with your hand. The mixture will be thick and sticky in texture.

Now take two layers of aluminum sheet and grease it with a little olive oil.

Greased aluminum foil

Pour the chicken mixer (half) in the middle of the aluminium sheet. Give a cylindrical shape of the mixer by hand.

Now keep rolling from one side with aluminum sheet.
Make a cylindrical shaped wrap, twist it from both sides and make it look like chocolate. Make a tight wrap so that there is no air gap inside.

Make another wrap with the rest of the mixer in this way.

Heat 4-5 cups of water in a large pot. Put a steel stand and put two chicken wraps on it.

Be careful not to let the wraps completely submerged in water. Water level should be half of the wraps.

Cook over medium heat for about 30 minutes.

After cooling, transfer the wraps in a dish.

Leave in the refrigerator for 1-2 hours to cool.
Then take it out and carefully unwrap it.

With a sharp knife cut into thin salami size pieces.

The spicy and healthy chicken salami is ready.It feels great to eat with sandwiches.You can also eat it as a snack.

See the texture of the salami. They are looking perfect. Again reminding you to wrap the salami mix tightly without any air gap.

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