This wonderful chicken salad/dip is a rich, filling dish from Turkey. Walnuts and yoghurt, lightly spice the poached chicken to create something so decadent and wonderful. It's the perfect dish to spread over crusty toasted bread or lightly warmed pita breads.
Combine chicken and all the poaching ingredients in a large pan and cover with 2 litres of water. Bring to a boil and simmer for 10 minutes. Turn off the heat, cover the pan and let the chicken sit for a further 20 minutes.
Remove the chicken from the pan, cover and cool completely. When cool, shred the chicken using a fork and reserve the meat.
Strain the stock, skimming off any impurities that rose to the surface and set aside.
To make the walnut sauce
Soak the bread in a little of the chicken stock and set aside.
Heat the butter in a small pan over a low/medium heat and gently fry the onion, garlic, hot and sweet paprika for 10 minutes until soft. Set aside.
Add the walnuts to a food processor and whiz until you have a fine consistency. Add the onion mixture and blend till you have a smooth texture. Squeeze the bread then crumble it into processor along with the salt, pepper and lemon juice. As the processor blends, gradually pour in about 1 cup of the reserved chicken cooking liquid until the sauce resembles a thick mayonnaise.
Spoon into a large mixing bowl and thoroughly mix in the shredded chicken, yoghurt and coriander and parsley. Check for seasoning then chill in the fridge for at least an hour to develop the flavours.
Remove from the fridge about an hour before you want to eat so that it comes up to room temperature. Serve with lots of fresh crusty bread, toasted.