Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3-1/2 to 4 lb chicken

--------------------POACHING FLAVOURINGS-------------------------
2 Onions; sliced, unpeeled
1 Bouquet garni
1/2 Lemon (juice only)
A few peppercorns
Coriander seeds

------------------------WALNUT SAUCE-----------------------------
6 oz Walnut kernels
1 1/2 oz Crustless bread
1 1/2 ts Well-toasted corinader seeds
1 bn Fresh coriander
2 tb Walnut oil
1 tb Paprika

Put the bird into a pan, add the flavourings and enough hot (not
boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours
until tender. Let the bird cool in the pan, then skin and bone it.
Wrap the flesh to keep it succulent. 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.
Then, using a spice or coffee mill, reduce the nuts and coriander
seeds to a fine powder. Process in small batches, adding the bread to
minumise stickiness. Transfer the aromatic powder to a bowl and
gradually blend in as much of the stock as is needed to make a
creamy-textured masking sauce ~ you probably won't need it at all.

Cut the meat into small strips. Put them into a pretty dish, adding
some of the sauce and a little fresh chopped coriander between
layers. Spoon the rest of the sauce over the top to cover the meat
completely. Just before serving, stir ther walnut oil into the
paprika. Drizzle the mixture over the dish in a decorative red
pattern and place a little bouquet of fresh coriander in the centre.
Serve with rice and a green salad.

Source: Philippa Davenport in "Country Living" (British), January
1988. Typed for you by Karen Mintzias

Browse by categories