Chicken and yellow capsicum loaf

This mustardy chicken and capsicum loaf, wrapped in thin slices of zucchini, is perfectly complemented by the fresh tomato and basil sauce – a very colourful dish, full of savoury flavours. Serve the loaf hot with a potato and leek mash, or try it cold with a crunchy raw–vegetable salad.

Chicken and yellow capsicum loaf


  • 2 tablespoons extra virgin olive oil
  • 3 large zucchini, thinly sliced lengthwise
  • 2 yellow capsicums, seeded and diced
  • 2 bunches of spring onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 teaspoon mustard powder
  • 500 g chicken mince
  • salt and pepper
  • Tomato and basil sauce
  • 1 onion, finely chopped
  • 500 g roma tomatoes, coarsely chopped
  • 1 bunch of fresh basil, about 20 g, stalks discarded and large leaves torn into smaller pieces
  • pinch of caster sugar
  • few drops of Tabasco sauce


  1. Heat a ridged cast–iron grill pan, then brush with about 1 teaspoon of the oil.
  2. Grill the zucchini slices, in batches, until tender, turning to mark both sides with charred lines.
  3. Add a little more oil when necessary.
  4. Alternatively, brush the zucchini slices with 1 tablespoon of the oil and cook under the grill for 10 minutes, turning once.
  5. Meanwhile, heat the remaining 1 tablespoon of oil in a frying pan, add the capsicums and cook for 5–6 minutes, stirring frequently, until softened and golden.
  6. Add the spring onions and garlic, and cook for a further 2–3 minutes.
  7. Sprinkle over the mustard powder and stir well.
  8. Transfer the mixture to a bowl and leave to cool slightly.
  9. Add the chicken mince and some seasoning to the bowl and, using your hands, mix well to combine the ingredients thoroughly.
  10. Preheat the oven to 180°C.
  11. Use the zucchini slices to line a 900 g loaf tin, laying them crosswise and slightly overlapping.
  12. Arrange them so the ends hang over the sides of the loaf tin.
  13. Spoon the chicken mixture into the tin, pushing the mixture into the corners, and smooth the surface.
  14. Fold the ends of the zucchini slices over the top.
  15. Set the loaf tin in a roasting pan of water (bain marie).
  16. Bake for 1 hour or until the loaf is cooked through; the juices should run clear when a knife is inserted into the centre.
  17. About 30 minutes before the end of the cooking time, put all the sauce ingredients in a medium–sized saucepan, reserving a few small basil sprigs for garnish.
  18. Bring to a gentle simmer, then cook, stirring occasionally, for 15–20 minutes.
  19. Press the sauce through a sieve into a clean pan, and season to taste.
  20. Reheat the sauce.
  21. Drain off the juices from the loaf tin, then slice the loaf.
  22. Serve hot, with the tomato sauce and garnished with the reserved basil sprigs.

Serves 4
Preparation: 40 minutes
Cooking: about 1 hour 10 minutes


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