Directions:
- In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
- Strain through cheesecloth or a fine strainer and set chicken aside to cool.
- Boil the water stock down until you have 1 1/2 cups.
- Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
- In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
- Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
- Blend to a smooth paste.
- Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
- Garnish with the remaining paprika and sliced black olives.
- Particularly nice served with fresh fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.85 Kcal (653 kJ) | ||
| Calories from fat | 94.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 16% | |
|---|---|---|---|
| Cholesterol | 22.3mg | 7% | |
| Sodium | 448.12mg | 19% | |
| Potassium | 211.98mg | 5% | |
| Total Carbs | 5.38g | 2% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 122.41 Kcal (513 kJ) | ||
| Calories from fat | 74.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 16% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 7% | |
| Sodium | 351.95mg | 19% | |
| Potassium | 166.49mg | 5% | |
| Total Carbs | 4.22g | 2% | |
| Sugars | 0.62g | 3% | |
| Dietary Fiber | 1.52g | 8% | |
| Protein | 9.56g | 24% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 5% | |
| Calcium | 52.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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