Circassian Chicken

Directions

1. 1
   In a large pot, cover the chicken with 2 1/2 quarts of the water.
2. 2
   Add the onion, carrot, cloves and a large pinch of salt and bring to a boil.
3. 3
   Reduce the heat to low, skim the broth and simmer until the chicken is cooked through, about 1 hour and 15 minutes.
4. 4
   Transfer the chicken to a platter and let cool slightly.
5. 5
   Skim the fat from the broth and measure 1 cup; reserve the remaining broth for another use.
6. 6
   Remove the meat from the chicken and discard the skin and bones.
7. 7
   Cut the chicken meat into bite-size pieces and transfer to a medium bowl.
8. 8
   In a shallow bowl, soak the bread in the remaining 1 cup of water until softened, then squeeze dry.
9. 9
   In a food processor, combine 2 1/2 cups of the walnuts with the reserved 1 cup of broth, the bread, coriander, garlic, black pepper and 1 1/2 teaspoons of crushed red pepper; process to a coarse puree and add to the chicken.
10. 10
    Finely grind the remaining 1/2 cup of walnuts in the food processor and stir into the chicken.
11. 11
    Season the salad with salt and transfer to a serving bowl.
12. 12
    In a small saucepan, warm the walnut oil over low heat.
13. 13
    Add the remaining 1 teaspoon of crushed red pepper and cook for 1 minute.
14. 14
    Drizzle the hot oil over the chicken salad and serve at room temperature.