Remove excess fat from chicken and place into a large pot with all stock ingredients and enough water to almost cover chicken. Bring to boil, cover, lower the heat and leave to simmer for an hour or more until chicken leg starts to separate from the body. Once cooked, remove chicken from pot and leave to cool until meat can be picked off bone. Reserve chicken and broth; discard skin/bones.
Tear meat into thin strips and put into a large bowl. Bring stock back to boil and reduce for 15-20 minutes. Check seasoning and strain.
Soak bread in broth, reserve a small handful of whole walnuts for decorations, grind remaining walnuts and garlic to a paste and beat into the soaked bread or blend into an electric food processor. Add enough stock to make the mixture light and creamy - but thicker than a creamy soup. Keep ? cup of the mixture behind for later. Add the rest to the chicken and bind together with a few more spoonfuls of warm stock, if necessary.
When ready to serve cover with a thin layer of the reserved walnut mixtures. This is partly to make the surface look smooth and also to keep it from drying out. Decorate with walnuts, or melted butter mixed with red pepper flakes and coriander leaves.
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 6|
|Calories from Fat: 636 (73%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 31.7g|
|Cholesterol 120.1mg||37 %|
|Sodium 457.3mg||16 %|
|Potassium 936.4mg||25 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 10.5g|
|Protein 48.6g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 867
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