Chicken with cold nut sauce ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Paprika |
| ⅛ | teaspoon | Papper |
| 1 | teaspoon | Salt |
| 3 | pounds | Chicken |
| 3 | tablespoons | Sunflower oil NUT SAUCE: |
| 2 | slices | WW bread, cubed |
| ½ | cup | Water |
| 2 | tablespoons | Water |
| ½ | cup | Ground walnuts |
| 3 | tablespoons | Walnut oil |
| 1 | teaspoon | Red wine vinegar |
| 1 | clove | Garlic, finely chopped |
| ¼ | teaspoon | Honey |
| ¼ | teaspoon | Salt |
Directions
Preheat oven 400. Combine curry, paprika, pepper and salt; rub inside of chicken lwith mixture. Truss; brush with sunflower oil and llllay breast side down in roasting pan. Roast chicken 1 hour, turning after 30 minutes, basting frequently with cooking juices. Turn oven off and let stand for 10 minutes. Sauce: Soak bread cubes in ½ cup water.
Squeeze bread dry and rub through sieve. Combine with walnuts. Stir walnut oil, vinegar, 2 tablespoons water and garlic in. Season with honey and salt. Serve sauce with chicken that has been neatly sliced.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95