Shredded Chicken and Walnut Sauce |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is from a Penzey's cooking magazine. I think I'll be trying it very soon! Ingredients:
4 boneless skinless chicken breasts or 1 (3 1/2 lb) chicken, cut in 8 pieces |
3 cups water |
1 1/2 teaspoons salt, divided |
1 1/2 cups walnuts |
1/2 cup finely chopped onion |
3 slices white bread or 2 pita breads |
1 teaspoon paprika, divided |
1/4 teaspoon black pepper |
sliced black olives, to garnish |
Directions:
1. In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
2. Strain through cheesecloth or a fine strainer and set chicken aside to cool.
3. Boil the water stock down until you have 1 1/2 cups.
4. Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
5. In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
6. Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
7. Blend to a smooth paste.
8. Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
9. Garnish with the remaining paprika and sliced black olives.
10. Particularly nice served with fresh fruit.
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