Courtesy of PureZing

Serves 4

INGREDIENTS:

1 cup walnuts
2 garlic cloves
1 cup cilantro leaves
1 Tablespoon fresh tarragon
1 small red chili
¼ teaspoon sea salt
1whole organic chicken, baked or roasted
1 Tablespoon extra virgin olive oil
1 large onion, sliced
2 teaspoons all-purpose flour
2 ¼ cups organic chicken stock
2 egg yolks, beaten
¼ teaspoon each sweet paprika, ground fenugreek, ground coriander, ground turmeric
1 Tablespoon white wine vinegar

DIRECTIONS:

Puree walnuts, garlic, cilantro, tarragon, chili and salt in a blender or processor. Remove chicken skin, remove meat from bone and cut into bite-size pieces. Heat oil in a large skillet and cook onion till soft. Add flour and cook, stirring constantly for 2 minutes. Stir in the walnut paste and cook 1 minute more. Add 1 Tablespoon of the cooking liquid to the egg yolks and combine.
Add yolk mixture to the skillet and quickly stir to blend. Add paprika, fenugreek, coriander and turmeric. Cook and stir frequently for five minutes.

Remove from heat and stir in the wine vinegar. Combine the chicken pieces and sauce in a large bowl. Refrigerate and allow to marinate and chill for at least 6-8 hours, or overnight.

Serve cold in bowls with crusty bread and olive oil.