Ingredients Jump to Instructions ↓

  1. 4 tablespoons walnut oil

  2. 4 teaspoons plus 2 tablespoons paprika

  3. 4 whole chicken breasts on the bone with the skin , about 3 pounds 1 carrot , cut into pieces

  4. 1 rib celery, cut into pieces

  5. 1 onion, halved

  6. 1 clove garlic, peeled and crushed

  7. 2 Turkish bay leaves Parsley stems

  8. 1/4 teaspoon black peppercorns

  9. 2 slices firm white bread, crusts removed

  10. 2 tablespoons olive oil

  11. 2 teaspoons minced garlic

  12. 1/2 teaspoon cayenne

  13. 8 ounces lightly toasted walnuts (about 2 cups) Chopped parsley leaves, garnish Sliced Turkish bread, or pita bread, accompaniment

Instructions Jump to Ingredients ↑

  1. In a small saucepan , gently heat the walnut oil with 4 teaspoons of the paprika . Remove from the heat and let infuse. In a medium pot, place the chicken, carrots, celery , half of the onion, the garlic clove, bay leaves, parsley stems and peppercorns. Cover with water by 1 to 2 inches (about 1 quart) and bring to a boil . Reduce the heat and simmer until the chicken is tender, about 20 minutes. Remove from the heat and remove the chicken to a plate to cool. Strain the stock into a clean container and let cool. When the meat is cool enough to handle, shred or chop into pieces. In a small bowl, soak the bread with enough stock to soften. Let sit for 2 minutes then squeeze dry and tear into pieces. Chop the remaining onion half. In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, remaining 2 tablespoons paprika, and the cayenne and gently cook, stirring, until aromatic and soft but not colored, 5 to 6 minutes. Remove from the heat and let cool. In a food processor , grind the walnuts. Add the onion mixture, bread pieces and enough of the reserved stock to blend , about 1 cup. Process to make a smooth paste, adding additional stock 1 tablespoon at a time as needed. Adjust the seasoning, to taste, with salt and pepper. In a bowl, toss the chicken pieces with half of the sauce to coat. Place on a decorative platter and spread the rest of the sauce over the top. Drizzle with the paprika-infused walnut oil and garnish with parsley. Serve at room temperature with bread.


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