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