The Melted Pot Kitchen

For the chicken:

• 1 chicken
• 3-4 C water
• 1 T salt
• 1 small onion
• 1 carrot

For the sauce:

• 3 & 3/4 C ground walnuts
• 1 small onion, chopped
• 3-4 t minced garlic
• 3 slices french bread
• 1/4 t salt
• 1/2 T paprika
• 1 t cayenne
• 2 C chicken stock (can take from chicken prep)
• 3 T vegetable oil
• 2 t (Hungarian) paprika
• walnut halves for garnish
• paprika oil (optional)

Boil chicken in a pot with water, slat, onion, and carrot. Bring down to a simmer until cooked (about 45 mins). Remove skin and bones and tear into bite size pieces. Reserve stock for the sauce.

Remove crusts from bread and soak in shallow water for 5 minutes. Squeeze the bread dry and set aside. In a blender or food processor, combine walnuts, onion, garlic, salt, pepper, bread, cayenne, and paprika with 2 C of the chicken stock to make a thick sauce. Mix with chicken. Serve over rice and garnish with walnut halves and paprika oil.