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Ingredients:
- Chicken Breasts – 500 gms
- Bay Leaf – 1
- Onion – 1, cut in half and studded with 2 cloves
- Rosemary – 1 small sprig
- Thyme – 2 small sprigs
- Black Pepper Powder
- Iceberg Lettuce Leaves – 5 to 6, trimmed into cups
- Mint Leaves
For the Walnut Cream Sauce:
- Onion – 1, small and quartered
- Garlic Cloves – 2, large, peeled
- Unsalted Butter or Walnut Oil – 2 tblsp
- Hot Paprika – 1/2 tsp
- Bread Slices – 2, crusts removed
- Walnut Pieces – 1 cup
- Almonds – 1/2 cup, blanched
- Black Pepper Powder
Method:
- Add the chicken breasts in a pan with the bay leaf, onion, rosemary and thyme.
- Add black pepper and enough water to cover.
- Place over high heat.
- Cover the pan and bring to the boil.
- Then reduce to a simmer and cook gently for 20 minutes.
- Leave the chicken to cool in the liquid.
- Drain the cooled chicken, reserving 1 cup of the liquid, then cut the chicken into small pieces.
- Cover and chill.
- To make the sauce, place the onion and garlic in a food processor.
- Chop finely.
- Heat the butter in a small pan and cook the onion mixture for about 5 to 6 minutes, stirring frequently.
- Add the hot paprika and keep aside.
- Moisten the bread slices with cold water.
- Squeeze dry and place in the food processor with the walnuts and almonds.
- Grind to a paste.
- Add the fried onion, half the reserved liquid, salt and pepper.
- Grind till the mixture is reasonably smooth, adding the remaining stock if required.
- Mix half of the sauce with the chicken and serve into lettuce cups.
- Spoon the remaining sauce on top.
- Finish with a drizzle of light olive oil, sprinkle of paprika and chopped mint leaves.
