Shredded Chicken And Walnut Sauce

1. 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. 2

   Strain through cheesecloth or a fine strainer and set chicken aside to cool.

3. 3

   Boil the water stock down until you have 1 1/2 cups.

4. 4

   Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.

5. 5

   In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.

6. 6

   Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.

7. 7

   Blend to a smooth paste.

8. 8

   Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.

9. 9

   Garnish with the remaining paprika and sliced black olives.

10. 10

    Particularly nice served with fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.