Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
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Total:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 1/2 ounces shelled walnuts
  • 2 ounces garlic, peeled
  • Salt
  • Freshly ground black pepper
  • 1/4 pint (1/2 cup) walnut oil
  • Handful chopped parsley
  • 1 chicken breast per person (up to 4)
  • 1/2 pint (1 cup) plain yoghurt
  • Lemon juice
  • Groundnut (peanut) or other cooking oil

Directions

In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done. 

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