Turkish Circassian Chicken W Walnut Sauce

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   1.Add the chicken, water and salt to a saucepan and bring to a boil over medium-high flame. Reduce heat to low and simmer 25-30 minutes, or until the chicken is cooked through and tender. Remove chicken, reserving the broth, and set aside to cool. When the chicken is cool, shred it finely with your fingers.

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   2.Heat the 3 tablespoons of olive oil in a saute pan over medium flame. Add the onion and saute until translucent, 3-4 minutes. Add the garlic, paprika and cayenne and saute for another 2 minutes. Set aside to cool.

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   3.Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid, salt and pepper into a blender or food processor. Process until fairly smooth but with a little texture remaining. Remove to a large bowl.

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   4.Add the shredded chicken to the walnut sauce. Adjust seasoning and add more poaching liquid if the sauce is too dry. Place in a serving dish and shape decoratively with the tines of a fork.

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   5.Heat the remaining 3 tablespoons of olive oil and the paprika over medium flame until the oil colors a deep red, 1-2 minutes. Drizzle the oil over the chicken, sprinkle with the chopped parsley and serve warm or at room temperature.

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