For six: Preparation: 30 minutes Cooking time: one hour Ingredients: One three pound chicken 4 slices of stale bread 10 tablespoons milk 4 cloves garlic 2 cups walnuts, plus 6-10 nuts for garnish 1 bouquet garni 1 onion 1 carrot 1 stalk of celery 2 bay laurel leaves 1 teaspoon salt 1 tablespoon paprika 2 sprigs of fresh coriander leaves (Metric measures: 1 chicken, 1.5 kg, 15 cl milk, 250 g walnuts) 1. Bring the chicken to boil in just enough water to cover it. Skim the foam from the surface of the water when it comes to a boil. Add the bouquet garni, the onion, and the peeled carrot, the celery, the salt and the bay laurel leaves. Reduce the heat, and let the chicken cook over a low flame for 40 minutes. 2. Remove the cooked chicken from the broth, and allow it to cool. Then remove all the skin, and with your hands, shred the meat into fine threads. While you are shredding the meat, reduce and concentrate the broth over a high flame for about 15 minutes. 3. Grate the bread slices into crumbs, and soak them in the milk for 15 minutes. Using a mortar and pestle, or a food processor, pound the garlic and the walnuts together, until they form a paste, then add the milk-soaked bread, and incorporate it into the paste. Add the chicken broth to the paste, until you have a somewhat liquid mixture, the texture of yogurt. Add the shredded chicken, and mix until fully incorporated. 4. Spread the mixture on a platter; decorate with the paprika, walnuts, and coriander leaves. Serve at room temperature, accompanied by toasted pita or breadsticks.
Posted on: Sun, 14 Jul 2013 08:39:52 +0000