1 1/2 - 2 Lbs cooked cubed chicken
2 onions (2 mid size to large ones), chopped fine
2 tablespoon butter
2 tablespoon flour
2 cups (0.5 L) chicken broth
1 cup of walnuts, crushed or ground
1 clove garlic, crushed
2-3 whole cloves
pinch  of cinnamon spice
1 teaspoon paprika
1 tablespoon Spice 'N Easy™  Khmeli Suneli spice
1/2 tablespoon  ground coriander
1 Tablespoon vinegar
2 egg yolks
Also: fresh greens: cilantro, parsley, dill, about 1 tablespoon of each would do, finely
chopped.
Salt

Melt the butter in a deep pan. When hot sauté the onions.
Add flour. Stir fry 1-2 minutes more.
Add chicken broth and stir while boiling until it  thickens.
In a medium bowl add crushed walnuts together with garlic until you have a fine
mix.  Then add cloves, cinnamon spice  paprika, khmeli suneli spice, coriander,
cilantro, parsley, dill, egg yolks and  vinegar. Mix well with a wooden spoon.
Add the herbal mix to the pan where the onion sauce is.
Heat to a low simmer, DO NOT BOIL, while stirring continuously.
Add salt to taste.
Continue to stir at a simmer until the sauce is golden to brownish in color.
The hot sauce poured onto the chicken and mixed well.
Serve warm or  cool to room temperature and serve.
Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825
© Copyright 2005-2008 Chumley & Stella's Co.™ All Rights Reserved
Recipe
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