- 2kg chicken breasts
- 2 carrots
- 2 onions
- 1 celery
- 4 garlic cloves
- bay leaves
- 1.5L water, to cover
- 200g walnuts
- 1 red chili
- 1 tablespoons apple vinegar
- 1 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoons chili powder
- ½ teaspoon ground cumin
- 1 teaspoon curry powder
- Sea salt
Chicken With Nut Sauce
"Second in the rank list of ‘antioxidant-rich food is walnuts, after blackberries. The rare powerful antioxidants such as quinone juglone, the tannin tellimagrandin, and the flavonol morin present in walnuts have remarkable free-radical scavenging power "
Cooking time: 45 MINUTES Serves: 4
Step 1: Place onion, celery, carrot, garlic, parsley, thyme, and bay leaves in the pan and add enough water to cover. Bring to the boil, then reduce heat to low and simmer uncovered to make a flavorful broth. Add chicken breasts in the broth till the chicken is cooked. put aside and allow to cool down.
Step 2: When the chicken is cool enough to handle cut into large pieces. Cover and place in the fridge.
Step 3: In a large frying pan, heat the olive oil over medium heat. Add the shredded onions, garlic, 2 paprika and cook till golden, about 6 minutes. take away from the heat and let cool.
Step 4: In a pan, place the nut and sesame seeds to bake a little, then place in the food mixer. Grind the walnuts and sesame seeds till smooth paste forms. Transfer to a large bowl.
Step 5: Place the onion mixture, chili and 1/2 cup (125 ml) of the broth in which the chicken was cooked . Mix till smooth. add to walnut mixture to mix.
Step 6: Add vinegar, ground coriander, turmeric, chili powder, curry powder and cumin to the walnut mixture and stir to mix. Season with salt. Mix the remaining stock into the walnut mixture, until the mixture is runny and creamy. Cover and place in the fridge overnight to thicken.
Step 7: Use a large bowl for serving. Add cut pieces of chicken and nut sauce over chicken. Decorate topped with coriander and chilies.