Enjoying tasty Turkish food doesn't have to mean all your hard work in the gym has to go to waste. For those on the hunt for a protein fix should try making this chicken and walnuts dish from Besh restaurant in Dubai.
- 1 whole chicken
1⁄2 loaf of stale bread, crusts removed 15gr sweet paprika
5gr black pepper
2 cloves garlic, minced
1 yellow pepper, pealed and quartered 1⁄2 bunch parsley
1 carrot, peeled and chopped coarsely
- Cut the whole chicken into quarters and place in a large stock pot with onions, carrots and parsley.
- Add 8 cups of water and
over a medium heat, boil the chicken.
- Once cooked, place to the
side and let cool before shredding.
Soak the bread in milk for about 5 minutes then remove, squeeze
out the excess milk and break it up.
- Pass the walnuts and sweet
paprika through the grinder then place on a dry pan and heat
slightly until walnuts become aromatic.
- Remove and place in
cheesecloth to squeeze out the walnut oil which you will use
Combine the walnuts, 2 ladles of the chicken stock, salt, pepper,
cumin, garlic, bread and milk, cook over a medium heat for 2-3
minutes until you get a medium white sauce consistency
- Place shredded chicken on plate and pour the sauce over and
top with the walnut oil.
- Main Dishes
- Mediterranean/Middle Eastern
- Total Time
- 44 minutes, 59 seconds