Provided by Marian Burros
Categories dinner, main course
Time 1h30m
Yield 8 appetizer servings
Number Of Ingredients 13
Steps:
- Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
- Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
- Soak the bread in a little water, and squeeze it dry.
- Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
- When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
- Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
- Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 550 milligrams, Sugar 3 grams, TransFat 0 grams
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