• 1 CHICKEN
• 1 ONION, chopped
• 1 CARROT, in cubes
• 50 GRAM BREADCRUMBS
• 100 GRAM WALNUTS, ground
• 1/2 TSP PAPRIKA POWDER
• 2 CLOVES GARLIC, chopped
• HANDFUL PARSLEY, cut
• 2 TBSP WALNUT OIL

Put the chicken in a pan together with the onion, the carrot, pepper and salt to taste and water and bring this to the boil; simmer for one and a half hour on very low heat; cut the meat from the bones and cut it in strips. Keep some stock behind. Puree the walnuts with the breadcrumbs, garlic, paprika powder and 1 cup of chicken stock. Mix one third of this sauce with the chicken and arrange this on a plate. Pour the remaining sauce on top, drizzle with walnut oil and sprinkle with parsley.