3 ounces dry or stale bread torn into small pieces
1 tsp paprika
1 tsp ground coriander
1/4 tsp cayenne pepper
flatbread for serving
DIRECTIONS
Add the chicken, carrot, onion, peppercorns, bay leaf, and 2 tsp salt to a large pot. Add enough water to the pot to cover the chicken and bring to a boil over medium-high heat.
Reduce the heat to medium-low and cover the pot. Simmer until chicken is cooked through and falling off the bone, about 30 minutes.
Transfer the chicken to a plate and allow to cool. Strain the cooking liquid from the pot through a mesh strainer. Reserve 1 cup of the cooking liquid and set aside. Discard the carrot, onion, peppercorns, and bay leaf.
Put the walnuts and garlic in a food processor and pulse until finely chopped. Transfer the walnuts to a large mixing bowl. Add the bread and the reserved cooking liquid in with the walnuts and stir to combine then set aside.
When cool enough to handle shred the chicken and discard the skin and bones. Add the shredded chicken to the bowl with the walnut mixture then add the paprika, coriander, and cayenne. Stir to combine and add more of the reserved liquid if necessary until it comes to a desired consistency.
Taste and season with salt & pepper and serve with flatbread. Chicken can be served immediately or refrigerated and served cold.
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