TURKISH CHICKEN WITH SAUCE MADE OF TOASTED WALNUTS – WHOLE WHEAT MUFFIN – PAPRIKA – GARLIC – ONION – PARSLEY – CAYENNE – BROTH

Here is the gourmet recipe we all need for leftover chicken or turkey. . .works with fresh poultry, too. . .

For 2:

–3 chicken tenderloins

–walnuts (halves and pieces, 1 handful)

–broken whole wheat muffin (or slice of wheat bread, broken up)

–paprika (1 tablespoon)

–minced garlic (1 tablespoon)

–onions (one-quarter cup, chopped)

–parsley (dried, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–bone broth (or chicken; 1 cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the chicken in a covered baking dish with one-eighth cup of bone broth. Microwave on high for 3 minutes and 20 seconds. Using two forks, shred the chicken. Stir chicken and broth together.

2 – In a food processor, place walnuts, broken wheat bread, paprika, garlic, onion, parsley, cayenne pepper, bone broth, salt, pepper, extra virgin olive oil. Pulse until smooth.

3 – Place the sauce in the dish with the chicken, and fold together. Sprinkle parsley on top. Microwave for 2 minutes on high.

4 – Serve the Turkish chicken and sauce hot.

–recipe inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook. Original recipe used white bread.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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