Chicken with Walnuts Saudi Arabia This recipe is highly recommended for a buffet. 1 whole chicken, about 4 pounds 2 cups water 1 onion, sliced 1 carrot, scraped and sliced 1 sprig parsley 1 teaspoon salt ½ teaspoon black pepper 2 cups twice ground walnuts 1 tablespoon paprika 3 slices bread PLACE chicken in water. Add onion, carrot, parsley, salt, and pepper. BRING to boil. Reduce heat. SIMMER for 40 minutes. REMOVE chicken. Cool. Discard skin and bones. Chop meat. Reserve. STRAIN chicken stock. Reserve. MIX walnuts and paprika. Press between double cheesecloth to extract oil for garnish. Reserve. 1½ teaspoons salt 4 tablespoons butter 1/8 teaspoon cinnamon 1/8 teaspoon cloves 1 onion, chopped 2 bay leaves 1½ cups water Parsley SPRINKLE chicken with 1 teaspoon salt. BROWN in melted butter in skillet on all sides. ADD ½ teaspoon salt and remaining ingredients, except parsley. Bring to a boil. REDUCE heat. Cover. Simmer for 40 minutes. From "Arab World Cook Book" by Jameela Shaheer middle eastern recipe index christina m k al-sudairy buy the book!