Submitted by: Colleen and Jeff Prentiss
Versatile chicken has never tasted more delicious than in this colorful saute topped with toasted walnuts. Accompany it with steamed rice and a green vegetable, such as buttered Brussels sprouts or tender Swiss chard. For 4 servings, you will need the following: 1 frying chicken (3 lbs) cut up Salt and paprika 1/2 cup coarsely chopped walnuts 2 tablespoons salad oil 1/2 teaspoon ground ginger 1 large onion, finely chopped 1 clove garlic, minced or pressed 1 cup tomato juice Chopped parsley, for garnishPreparation: Sprinkle chicken pieces on all sides with salt and paprika. Cook walnuts in heated oil, stirring, until lightly browned. Remove nuts with a slotted spoon. Drain on paper towels; reserve. Brown chicken pieces well on all sides in same pan.To chicken, add ginger, onion, garlic and tomato juice. Bring to boiling. Cover, reduce heat and simmer until chicken is tender, about 40 miinutes. Remove chicken pieces to a warm serving dish and keep warm. Skim and discard fat from cooking liquid. Bring to boiling. Cook stirring occasionally, until reduced and slightly thickened. Taste: add salt, if needed.
Pour sauce over chicken. Sprinkle with reserved walnuts and parsley.
Tips: You can make this dish with chicken legs or thighs, if you like. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients but use only 1 1/2 to 1 3/4 cups tomato juice.
