CHICKEN AND POULTRY
4 whole skinless chicken breasts
1 large carrot, cut into 1″ pieces
1 large rib celery, cut into 1″ pieces
½ onion, sliced
2 bay leaves
6 peppercorns
½ teaspoon cumin
½ pound shelled walnuts
3 cloves garlic
Freshly ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
Place the chicken breasts, carrot, celery, onion, bay leaves, and peppercorns in a large Dutch oven. Add cold water to cover the chicken by 1½”. Heat to a boil, and skim off all froth and solids that rise to the top. Reduce heat to low. Simmer gently until the chicken is tender, 20 to 30 minutes. Remove the chicken and allow to cool, then debone it. Set aside the cooking liquid, discarding the bay leaves. In a blender or food processor, combine the cumin, walnuts, garlic, and ground pepper. Blend well, and then pour in 1 cup of the cooking liquid. Continue blending until smooth. Cut the chicken breasts in half crosswise, and shred the meat. Mix with the sauce and add ground pepper as needed. Arrange the meat on a platter. Blend the oil and paprika together, and drizzle over the chicken.
Serves 6