INGREDIENTS

INSTRUCTIONS

Put the bird into a pan, add the flavourings and enough hot (not
boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours
until tender. Let the bird cool in the pan, then skin and bone it.
Wrap the flesh to keep it succulent.  Return the chicken skin and
bones to the pan and simmer for 2 hours more. Strain and de-grease.
Reduce to 3/4 pints and cool.  Scald or lightly toast the nuts and rub
off the papery thin skins.  Then, using a spice or coffee mill, reduce
the nuts and coriander  seeds to a fine powder. Process in small
batches, adding the bread to  minumise stickiness. Transfer the
aromatic powder to a bowl and  gradually blend in as much of the stock
as is needed to make a  creamy-textured masking sauce ~ you probably
won't need it at all.  Cut the meat into small strips.  Put them into a
pretty dish, adding  some of the sauce and a little fresh chopped
coriander between  layers. Spoon the rest of the sauce over the top to
cover the meat  completely. Just before serving, stir ther walnut oil
into the  paprika. Drizzle the mixture over the dish in a decorative
red  pattern and place a little bouquet of fresh coriander in the
centre.  Serve with rice and a green salad.  Source: Philippa Davenport
in "Country Living" (British), January  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 430.3mg
Potassium: 217.5mg
Carbohydrates: 5.7g
Fiber: 1.2g
Sugar: 2.5g
Protein: 3.5g