Turkish Chicken With Walnut Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: TURKISH CHICKEN WITH WALNUT SAUCE
Categories: Poultry, Sauces, Turkish
Yield: 6 servings

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

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