Shredded Chicken And Walnut Sauce - cooking recipe

Ingredients

1 boneless skinless chicken breasts or (3 1/2 lb) chicken, cut in 8 pieces
3 cups water
1 1/2 teaspoons salt, divided
1 1/2 cups walnuts
1/2 cup finely chopped onion
3 slices white bread or 2 pita breads
1 teaspoon paprika, divided
1/4 teaspoon black pepper
sliced black olives, to garnish

Preparation

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.