-
1
In a large pot, cover the chicken with 2 1/2 quarts of the water.
-
2
Add the onion, carrot, cloves and a large pinch of salt and bring to a boil.
-
3
Reduce the heat to low, skim the broth and simmer until the chicken is cooked through, about 1 hour and 15 minutes.
-
4
Transfer the chicken to a platter and let cool slightly.
-
5
Skim the fat from the broth and measure 1 cup; reserve the remaining broth for another use.
-
6
Remove the meat from the chicken and discard the skin and bones.
-
7
Cut the chicken meat into bite-size pieces and transfer to a medium bowl.
-
8
In a shallow bowl, soak the bread in the remaining 1 cup of water until softened, then squeeze dry.
-
9
In a food processor, combine 2 1/2 cups of the walnuts with the reserved 1 cup of broth, the bread, coriander, garlic, black pepper and 1 1/2 teaspoons of crushed red pepper; process to a coarse puree and add to the chicken.
-
10
Finely grind the remaining 1/2 cup of walnuts in the food processor and stir into the chicken.
-
11
Season the salad with salt and transfer to a serving bowl.
-
12
In a small saucepan, warm the walnut oil over low heat.
-
13
Add the remaining 1 teaspoon of crushed red pepper and cook for 1 minute.
-
14
Drizzle the hot oil over the chicken salad and serve at room temperature.
