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A Turkish chicken served cold in paprika and a delightful walnut sauce. Coming to you right out of the Ottoman Empire.

Turkey is a delightful country for great food. A mix of Mediterranean, Arabic and the Near East. Their dishes are a bit Greek, a bit Armenian, a bit Lebanese and a bit Persian. Of course all these countries are neighbors and at one time or another were conquered by the Turks or they conquered the Turks. But, we are talking food here, and it is the country to enjoy good food to be sure.


INGREDIENTS:  Serves 6 - 8
            •	3 Pounds Chicken,  cut into 8 pieces
	•	1 Medium Onion,  chopped
	•	1 Large Carrot,  chopped
	•	1 Teaspoon fresh ground Black Pepper
	•	Sea Salt, to taste
	•	2 Medium Bay Leaf
	•	6 Sprigs Parsley -- chopped

Walnut/Paprika oil
	•	3 Tablespoons Walnut Oil
	•	2 Teaspoons Paprika**

Walnut Sauce
	•	1 Slice French Bread Loaf (crust removed)
	•	Whole Milk, to soak bread
	•	1 Cup Walnuts
	•	2 Tablespoons Garlic,  finely chopped
	•	1 Small Onion,  finely chopped
	•	2 Tablespoons Paprika**
	•	1 Teaspoon Cayenne
	•	Sea Salt  to taste

	•	Walnut Halves,  for garnish

1.    Put 1 1/2 quarts of water into a pot with onion, carrots, pepper, salt, bay leaves and parsley. Simmer
       for 20 minutes. 

2.    Add chicken and simmer for another 20 minutes. Cool in cooking liquid. Remove chicken from the pot
       and shred. Strain chicken stock and reserve. 

3.    PAPRIKA OIL:   Meanwhile infuse walnut oil with paprika by heating oil until warm and stirring in
        paprika. Leave this mixture on a warm spot on the stove. 

4.    WALNUT SAUCE: Soak bread in a little milk until soft. Squeeze dry. Grind walnuts in food processor
       until fine. Put in large bowl. Crumble in the bread. Stir in garlic, onion, paprika, cayenne, salt and 2 cups of
       the reserved stock. Mix into a smooth sauce. It should have a thick pouring consistency. If too thick add little
       more stock. 

5.    Mix half the sauce with the chicken.  Arrange the mixture on a serving platter and pour remaining sauce
       over top. Decorate with walnut halves and paprika oil.

Do not use smokey paprika,  stick with the Hungarian.  Even the hot paprika is OK here,  but then leave out
the cayenne,  unless you like the burn.

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