Ingredients
1 chicken
200 g bread, white and crusts cut off
300 kg kernels, walnut
100 ml stock, chicken
2 clove(s) garlic, peeled and crushed
1 tbsp cumin seeds, toasted
1 tbsp coriander, fresh and finely chopped
75 ml olive oil, extra-virgin
¼ tsp pepper, cayenne
salt
pepper, black
Method
Put the chicken in a large, deep saucepan and cover with water. Bring to boil and then simmer with the lid on until cooked for about 30 minutes.
Remove chicken from the pan and when cool enough, skin it and remove all bones. Shred the meat with a fork.
Soak bread in water, then squeeze it out and put it in a blender with the walnuts, chicken stock, garlic, cumin and coriander. Process until mixed, season and divide into two portions.
In a bowl and mix the chicken with two thirds of the walnut mix and either pack it into the bowl in which are thinking of serving it or into a number of small individual ramkins. The remaining walnut mix can be added as a second layer and be pressed down firmly with your fingertips.
Mix oil and cayenne pepper together and use this as a final layer. Cover and refrigerate.
