The word "salami" is derived from the Italian word "salare," which means "to salt." Salami is a type of cured meat that originated in Italy, where it was traditionally made by salting and air-drying meat to preserve it. Over time, the term "salami" has come to refer to a wide range of cured meats, often made from pork, beef, or chicken, and seasoned with various spices and herbs. Chicken salami brings back fond memories of Sunday mornings after attending Mass at Gloria Church in Byculla, Mumbai. John and I would stop by Celine Cold Storage (opposite the church) to pick up salami and cocktail sausages to enjoy them with eggs for breakfast. Now, I am excited to share my own recipe for homemade chicken salami, prepared with fresh boneless chicken, spices, and seasonings. This healthier alternative to traditional red meat-based cold cuts is easy to make and packed with flavour. The addition of chilli flakes and whole peppercorns gives it a delightful kick. Simple, easy to make at home with fresh and quality ingredients.
Versatile, chicken salami can be used in various ways:
Versatile, chicken salami can be used in various ways:
- Sandwiches - Slice the salami thinly and add it to sandwiches, wraps, or subs.
- Breakfast - Serve it with eggs, toast, or hash browns for a delicious breakfast.
- Snacks - Enjoy chicken salami on its own or paired with crackers, cheese, or fruit.
- Pasta or Rice Dishes - Add sliced salami to pasta or rice dishes for a protein-packed meal.
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Chicken Salami
(Yields 400 grams)
Ingredients:
445 grams chicken boneless breasts (2 large)
1 teaspoon garlic powder
1 teaspoon onion powder
15 whole black peppercorns
1 crisp guntur chilli (crushed into flakes)
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon curing salt
1 tablespoon cornflour
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
Method:
Wash and cut chicken breasts into pieces. Pulse fine in a food processor. Transfer into a bowl and combine the rest of the ingredients. Do not over mix.
On a work surface, place the chicken mixture in a plastic wrap and form into a 2-inch diameter log. Twist the ends of the wrap tightly, hold firmly and roll the log back and forth.
On medium heat, steam the log with the wrap until chicken cooked through and an instant-read thermometer registers an internal temperature of 160 F or 74 C, about 30 minutes. Cook time will also depend on the thickness of the salami. Set aside to cool before slicing.
Heat a dash of oil in a skillet and lightly brown the slices on both sides.
Serve as indicated above in the write-up.
To read click here: Copyright & Privacy Policy
Chicken Salami
(Yields 400 grams)
Ingredients:
445 grams chicken boneless breasts (2 large)
1 teaspoon garlic powder
1 teaspoon onion powder
15 whole black peppercorns
1 crisp guntur chilli (crushed into flakes)
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon curing salt
1 tablespoon cornflour
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
Method:
Wash and cut chicken breasts into pieces. Pulse fine in a food processor. Transfer into a bowl and combine the rest of the ingredients. Do not over mix.
On a work surface, place the chicken mixture in a plastic wrap and form into a 2-inch diameter log. Twist the ends of the wrap tightly, hold firmly and roll the log back and forth.
On medium heat, steam the log with the wrap until chicken cooked through and an instant-read thermometer registers an internal temperature of 160 F or 74 C, about 30 minutes. Cook time will also depend on the thickness of the salami. Set aside to cool before slicing.
Heat a dash of oil in a skillet and lightly brown the slices on both sides.
Serve as indicated above in the write-up.
