Ingredients:
1 (3 lb) roasting chickens ( you can also use boneless chicken breast instead)
2 medium onions, chopped
1 medium carrots, chopped
4 cups water
2 teaspoons salt
1 bay leaves
1 teaspoon thyme, dried
4 cloves
5 garlic cloves, minced
3 teaspoons paprika
3 cups walnuts
4 slices white bread
1 tablespoon lemon juice
seasoning ( salt& pepper)
3 tablespoons olive oil
2 tablespoons paprika
2 tablespoons fresh parsley, minced
Directions:
Put the chicken, vegetables, bayleaf, thyme and salt in a pot, add the water.
Bring to a boil and then simmer for about 15 minutes.
Remove and strain the chicken. Let it cool.
Keep the stock and one of the onions.
Shred the chicken into 2″ strips.
In a pot, simmer the stock down to 2 cups.
In a blender, grind the walnuts till they are finely chopped.
Remove the crusts of the bread. Soak them first and then squeeze them dry.
Add the bread, onion, garlic, lemon juice, paprika, salt& pepper into the blender and mix together.
Slowly add in the stock and puree until smooth. (if it’s too thick add a little milk).
Mix shredded chicken and hald of the walnut sauce and put in serving dish.
Spread the rest of the sauce over it.
Heat olive oil and paprika over medium heat until the oil turns into red. Drizzle it over chicken.
Sprinkle with minced parsley.
Enjoy!
Servings: 6
Time preparation: 60 min.
Time total: 60 min.