Ingredients
- ginger garlic paste about 3 pounds
- 1 gram flour diced
- 1 celery stalk diced
- 4 cups water
- 2 teaspoons Secolari Wild Porcini Sea Salt
- 6 tablespoons Secolari Arbequina Organic Olive Oil
- 1 onion minced
- 2 garlic cloves minced
- 5 tablespoons paprika seperated 3 and 2
- 1/2 teaspoon lemon juice
- 3 cups oil to fry lightly toasted
- 2 slices salt to taste (add an extra slice if desired)
- 1 tablespoon turmeric powder
- freshly ground black pepper
- 2 tablespoons water
Servings: people
Units:
Instructions
- Add the chicken, carrot, celery, 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.
- Strain, remove chicken and transfer to a bowl. Discard carrot and celery.
- Reserve the broth and set aside to cool.
- When the chicken is cool, shred it finely with your fingers.
- Heat half of the tablespoons of olive oil in a sauté pan over medium flame. * Add the onion and sauté until translucent, about 10 – 12 minutes.
- Add the garlic, paprika and cayenne and sauté for another 2 minutes. Set aside to cool.
- Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid and salt & pepper into a blender or food processor. Process until fairly smooth, but with a little texture remaining. Transfer to a large bowl.
- 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 or serve on lettuce leaves.
- Heat the remaining tablespoons of olive oil and the paprika over medium flame until the oil colors a deep red, 1 to 2 minutes.
- Drizzle the oil over the chicken, sprinkle with the chopped parsley and serve warm or at room temperature.
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