This can be served cold or the chicken could be reheated in the sauce. This takes one hour, but is well worth it.
Ingredients
6 chicken portions, skins removed
A large carrot, sliced
1 onion fine sliced
Water or stock
Salt
5oz/150 grams walnut pieces (broken pieces are cheaper then walnut halves)
4oz/125 grams white breadcrumbs
Pepper
2 tablespoons walnut or olive oil
Paprika
Flat leaved parsley or coriander
Lemon wedges to garnish
Method
Place the chicken in a large pan with the carrot and onion, a pinch of salt and cover with the water or stock. Bring to the boil and then simmer. Remove the chicken but keep stock simmering. Bone and dice the chicken and keep cool. Reduce the stock by half by boiling rapidly. Meanwhile grind the walnuts finely, but not so much as it goes into a paste. Mix the ground nuts with the breadcrumbs. Stir some of the stock into this, a ladleful at a time and beat into a thickish sauce. Mix half the chicken into this and pile on a dish, with the rest of the chicken on top. Pour over the rest of the sauce and let cool. Just before serving drizzle with oil and add a sprinkle of paprika for colour and then scatter herbs over all. You could prepare well ahead and just mix in the chicken when ready to eat. You could also serve it hot.
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