Wednesday, July 16, 2008

Chicken Potato Salad

A classic of Turkish cuisine from the days of the Ottoman Empire, this delightfully easy chicken breast and vegetable salad has been updated using potatoes. Recipe serves 4.


1 pound (500 g) potatoes
2 pints (1 litre) chicken stock
1 small onion spiked with 3 or 4 cloves
2 sprigs thyme (or 1/2 teaspoon dried)
2 chicken breast pieces, skinned
2 slices bread, crusts removed
1 small onion, grated
1 clove garlic, crushed
2 ounces (50 g) pecan nuts, finely chopped (or walnuts)
1 cup finely chopped parsley or basil
Few lettuce leaves
2 tablespoons extra virgin olive oil (or macadamia nut oil)
2 teaspoons paprika


1. Wash potatoes, cut into cubes (with skins still on) and poach in chicken stock.
2. Add clove-studded onion, thyme and the chicken breasts and let the breasts poach slowly with the potatoes for 15 minutes.
3. Meanwhile, soak bread in stock, squeeze out excess. In a bowl, crumble bread, add grated onion, garlic, nuts and herbs. Mix thoroughly adding a little chicken stock to make a smooth paste.
4. When chicken breasts are cooked, remove from stock and allow to cool. Chop finely and add to nut mixture. This process could be done in a food processor for a smoother mixture. When potatoes are cooked, remove from stock, drain and allow to cool.
5. To assemble salad, place a few lettuce leaves on a serving plate, add potato cubes and spoon over the chicken/nut mixture.
6. Heat olive oil, add paprika and heat for a minute. Drizzle this oil/paprika mixture over salad.

Tip: The stock may be used again. Simply remove the clove-studded onion and store stock in the refrigerator or deep freeze.

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