Chicken with cold nut sauce ^

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Curry powder
1 teaspoon Paprika
⅛ teaspoon Papper
1 teaspoon Salt
3 pounds Chicken
3 tablespoons Sunflower oil NUT SAUCE:
2 slices WW bread, cubed
½ cup Water
2 tablespoons Water
½ cup Ground walnuts
3 tablespoons Walnut oil
1 teaspoon Red wine vinegar
1 clove Garlic, finely chopped
¼ teaspoon Honey
¼ teaspoon Salt

Directions

Preheat oven 400. Combine curry, paprika, pepper and salt; rub inside of chicken lwith mixture. Truss; brush with sunflower oil and llllay breast side down in roasting pan. Roast chicken 1 hour, turning after 30 minutes, basting frequently with cooking juices. Turn oven off and let stand for 10 minutes. Sauce: Soak bread cubes in ½ cup water.

Squeeze bread dry and rub through sieve. Combine with walnuts. Stir walnut oil, vinegar, 2 tablespoons water and garlic in. Season with honey and salt. Serve sauce with chicken that has been neatly sliced.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95

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