Turkish chicken with walnut sauce
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Turkish chicken with walnut sauce
  Turkish    Chicken    Poultry    Walnuts    Sauces  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4818. Report a problem with this recipe.
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      Title: Turkish chicken with walnut sauce
 Categories: Poultry
      Yield: 6 Servings
      1    3-1/2 to 4 lb chicken

MMMMM--------------------POACHING FLAVOURINGS-------------------------
      2    Onions; sliced, unpeeled
      1    Bouquet garni
    1/2    Lemon (juice only)
           A few peppercorns
           Coriander seeds

MMMMM------------------------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.

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Recipe ID 4818 (Apr 03, 2005)

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