Recipe by WI Cheesehead
This is from a Penzey's cooking magazine. I think I'll be trying it very soon!
Top Review by Retro Kali
This was good. It definately has sort of a baby shower/tea room brunch kind of taste. I added a little minced garlic and toasted the walnuts first for more flavor. While I cooked some noodles to pour this over, I got out the pita chips and dipped into it. I think it would make a lovely dip with maybe some melted feta over the top. I agree with a previous reviewer that this recipe has a lot of possibilities.
- 4 boneless skinless chicken breasts or 1 (3 1/2 lb) chicken, cut in 8 pieces
- 3 cups water
- 1 1⁄2 teaspoons salt, divided
- 1 1⁄2 cups walnuts
- 1⁄2 cup finely chopped onion
- 3 slices white bread or 2 pita breads
- 1 teaspoon paprika, divided
- 1⁄4 teaspoon black pepper
- sliced black olives, to garnish
Directions See How It's Made
- 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.
- Strain through cheesecloth or a fine strainer and set chicken aside to cool.
- Boil the water stock down until you have 1 1/2 cups.
- Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
- In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
- Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
- Blend to a smooth paste.
- Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
- Garnish with the remaining paprika and sliced black olives.
- Particularly nice served with fresh fruit.