Ingredients

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For the chicken:

225g chicken breast, trimmed and cut into chunks

225g chicken thighs, trimmed and cut into chunks

1 medium onion, coarsely chopped

200g walnuts crushed

60g bread crumbs gluten free

3 cloves garlic, crushed with salt and finely chopped

1 tsp Turkish red pepper flakes, paprika, or chili flakes

1 small bunch coriander or parsley, chopped

Salt and black pepper to taste

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To serve:

30ml / 2 tbsp olive oil

5ml / 1 tsp Turkish red pepper flakes, paprika, or chili flakes

60g / 2oz coarsely chopped walnuts

handful of chopped coriander or parsley

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Method

1. Combine the chicken thigh and breast, the onion and water to cover the

   chicken in a large, heavy pan. Season with salt and ground black pepper,

   cover and cook over a medium heat for about 35 minutes or until the

   chicken is cooked. Then turn the heat off. Remove the chicken from the pan

   and set aside to cool, keep the cooking liquid. When the chicken is cooled

   down, remove any skin, tear chicken pieces into thin strips and place in a

   large plate.

2. For the walnut sauce, soak the bread crumbs in a couple of tablespoonfuls of the

   cooking liquid. Stir and put the breadcrumbs into a food processor with

   walnuts, garlic, salt and chilli flakes. Combine

   these together to form a paste.

3. Add more cooking liquid, a spoonful at a

   time until you reach a creamy consistency. Leave small chunks

   of walnuts in the paste, rather than completely smooth.

4. Stir in the chopped

   coriander or parsley (don't blend). Check the seasoning and add salt and ground

   black pepper if needed and mix well. Combine the chicken strips with the

   walnut dressing in a container.

5. Heat the olive oil in a small sauce pan and add the

Turkish red pepper flakes, paprika or chili flakes. Stir and cook gently for

about 30 seconds with the chopped walnuts. Turn off heat and add chopped coriander/parsley. Then put in a separate bowl in fridge to be used for garnish.