Circassian Chicken

Method

Place the whole chicken in a large pot with quartered onions, carrots, and celery stalks, cover with water, bring to the boil, then simmer for 45 minutes until cooked through. Remove the chicken and set aside to cool, reserving the stock. Soak the bread in milk, then blend with ground walnuts, crushed garlic, paprika, chilli powder, salt, and pepper until smooth and creamy, adding reserved stock gradually until the sauce reaches a pourable consistency. Shred the cooled chicken meat and arrange on a serving platter, then pour the walnut sauce evenly over the top. Drizzle with olive oil and pomegranate molasses, garnish with pomegranate seeds and chopped parsley, and serve at room temperature.