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Turkish Chicken with Walnut Sauce




Source of Recipe


the web


List of Ingredients




1 3-1/2 to 4 pound chicken
2 onions, sliced, unpeeled
1 bouquet garni
juice of 1/2 lemon
A few peppercorns
A few coriander seeds

Walnut sauce:
6 ounces shelled walnuts
1 1/2 ounces crustless bread
1 1/2 teaspoons coriander seeds, toasted
1 bunch fresh cilantro
2 Tablespoons walnut oil
1 Tablespoon paprika

Recipe



Put the chicken into a pot, add the first 5 ingredients and enough hot (not boiling) water to cover. Poach for 1-1/4 to 1-1/2 hours until tender. Let the chicken cool in the pan, then skin, bone and refrigerate. Return the chicken skin and bones to the pan and simmer for 2 hours more. Strain and de-grease. Reduce to 3/4 pints and cool. Scald or lightly toast the nuts and rub off the papery thin skins. Grind the nuts and coriander seeds to a fine powder. Process in small batches, adding the bread to minimize stickiness. Transfer the ground mixture to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured sauce. Cut the chicken into strips and re-warm. Layer the chicken strips in a serving dish with a little of the sauce and a little fresh chopped cilantro between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir the walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and garnish with cilantro. Serve with rice and a green salad.