To poach the chicken, bring water to a boil, pour in the chicken, vegetables, parsley and long grain rice. Simmer on a low heat until the chicken is just cooked flat – it should not be too soft. Salt and remove from heat after 5 min. Strain the clear soup, cut the chicken into small pieces. In another saucepan, melt the butter. Brown the onion (1) in it, stirring frequently. Add the chopped chicken and the hot chicken soup (1), simmer gently without a lid for 10 minutes until the liquid has evaporated. Chicken and onions (2) in a serving bowl form. Using a mortar and pestle, crush the walnuts, breadcrumbs and garlic clove and mix with the paprika (1) and chicken broth (2) or form in a hand mixer. Pour the sauce over the chicken, drizzle with oil, sprinkle with paprika (2) and bring to the table when cooled.
A five-course Turkish menu is planned. If the menu consists of fewer courses, the mass per person can be increased.
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