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1
Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs.
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2
Poach for 1 1/4 to 1 1/2 hours until tender.
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3
Let the bird cool in the pan, then skin and bone it.
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4
Wrap the flesh to keep it succulent.
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5
Return the chicken skin and bones to the pan and simmer for 2 hours more.
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6
Strain and de-grease.
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7
Reduce to 3/4 pints and cool.
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8
Scald or lightly toast the nuts and rub off the papery thin skins.
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9
Then, using a spice or coffee mill, reduce the nuts and coriander seeds to a fine powder.
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10
Process in small batches, adding the bread to minumise stickiness.
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11
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.
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12
Cut the meat into small strips.
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13
Put them into a pretty dish, adding some of the sauce and a little fresh chopped coriander between layers.
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14
Spoon the rest of the sauce over the top to cover the meat completely.
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15
Just before serving, stir ther walnut oil into the paprika.
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16
Drizzle the mixture over the dish in a decorative red pattern and place a little bouquet of fresh coriander in the centre.
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17
Serve with rice and a green salad.
