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This is one of my favourite creamy sauces without actual cream and very quick to make.  Of middle eastern origin it’s flavoured with paprika and cayenne oil which gives it that pink decorative look and is a handy number when in a rush with hungry children and a dog barking at your ankles.  Zoos usually seem so calm and serene.

I’ve added pomegranate here which means it isn’t officially a traditional Circassian chicken dish, but pomegranate is widely used in the middle-east, and it does give it a little sour but rich twist to the sauce.  This sauce makes for a great chilled dip too.  You can poach a whole chicken if you like, or just use reheated leftovers with this.  A fresh spring salad on the side with steamed couscous and you’re done.

You Will Need -

(Serves 4 & a yorkshire terrier)

(No I don’t give Piddledy Pippa the dog chicken bones)

A whole pre-cooked hen or leftovers

8 oz shelled walnuts

2 oz breadcrumbs

1 oz butter

2 tbsp walnut oil

1 clove garlic

1 small onion finely chopped

300ml chicken stock approximately

2 tsp paprika

pinch cayenne pepper

salt and pepper

1 tbsp pomegranate molasses / sauce

Dried Pomegranate seeds

To Do -

Poach, roast or fry your chicken pieces or use leftovers.

Whizz walnuts with breadcrumbs and garlic in a food processor or grate and chop very finely.

Melt butter over a low heat and cook the finely chopped onion without browning for 5 - 8 minutes.

Add walnut, garlic and breadcrumb mix and fry for a minute or two with the onion.

Add 200ml of the chicken stock and heat over medium with pomegranate molasses / sauce.

Stir, season with salt and pepper and if still too thick add another 100 ml of stock.

Add chicken and heat for 10 minutes.  If sauce is still too thick add a little more stock.

To Make Oil -

Mix 2 tbsp walnut oil with paprika and cayenne

Strain through a sieve.

Plate up, drizzle with the oil and sprinkle with dried pomegranate seeds.

Enjoy!

Sheelagh