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. Strain through cheesecloth or a fine strainer and set chicken aside to cool. 3. Boil the water stock down until you have 1 1/2 cups. 4. Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces. 5. In a food processor or blender, blend the walnuts, onions and cooled, reduced stock. 6. Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper. 7. Blend to a smooth paste. 8. Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine. 9. Garnish with the remaining paprika and sliced black olives. 10. Particularly nice served with fresh fruit. ---------------------------------------------------------------------------
Nutrition
Ingredients
