---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Sauces, Turkish
       Yield: 6 servings
       1    3-1/2 to 4 lb chicken
 -------------------POACHING FLAVOURINGS-------------------
       2    Onions; sliced, unpeeled
       1    Bouquet garni
     1/2    Lemon (juice only)
            A few peppercorns
            Coriander seeds
 -----------------------WALNUT SAUCE-----------------------
       6 oz Walnut kernels
   1 1/2 oz Crustless bread
   1 1/2 ts Well-toasted corinader seeds
       1 bn Fresh coriander
       2 tb Walnut oil
       1 tb Paprika
   Put the bird into a pan, add the flavourings and
   enough hot (not boiling) water to cover the thighs.
   Poach for 1-1/4 to 1-1/2 hours until tender. Let the
   bird cool in the pan, then skin and bone it.  Wrap the
   flesh to keep it succulent.  Return the chicken skin
   and bones to the pan and simmer for 2 hours more.
   Strain and de-grease.  Reduce to 3/4 pints and cool.
   Scald or lightly toast the nuts and rub off the papery
   thin skins.  Then, using a spice or coffee mill,
   reduce the nuts and coriander seeds to a fine powder.
   Process in small batches, adding the bread to minumise
   stickiness. Transfer the aromatic powder to a bowl and
   gradually blend in as much of the stock as is needed
   to make a creamy-textured masking sauce ~ you probably
   won't need it at all.
   Cut the meat into small strips.  Put them into a
   pretty dish, adding some of the sauce and a little
   fresh chopped coriander between layers.  Spoon the
   rest of the sauce over the top to cover the meat
   completely.  Just before serving, stir ther walnut oil
   into the paprika.  Drizzle the mixture over the dish
   in a decorative red pattern and place a little bouquet
   of fresh coriander in the centre.  Serve with rice and
   a green salad.
   Source: Philippa Davenport in “Country Living”
   (British), January 1988. Typed for you by Karen