Chicken w/Cold Nut Sauce
1 teaspoon of curry powder
1 teaspoon of paprika
1/8 teaspoon of freshly ground black pepper
1 teaspoon of salt
one 3 pound chicken
3 tablespoons of sunflower oil
Nut Sauce
2 slices of whole wheat bread, cubed
1/2 cup plus 2 tablespoons of water
1/2 cup of ground walnuts
3 tablespoons of walnut oil
1 teaspoon of red wine vinegar
1 clove garlic, peeled and finely chopped
1/4 teaspoon of honey
1/4 teaspoon of salt
Preheat oven to 400ºF. Combine curry, paprika, pepper and salt, rub inside of chicken with mixture. Truss chicken, brush with sunflower oil and lay breast side down in roasting pan.
Roast chicken for 1 hour, turning over after 30 minutes and basting frequently with cooking juices. Switch off oven and let chicken stand for 10 minutes.
To make sauce, soak bread cubes in 1/2 cup water. Squeeze bread dry and rub through sieve. Combine bread with ground nuts. Stir walnut oil, vinegar, 2 tablespoons of water and garlic into read mixture. Season with honey and salt.
Serve nut sauce separately with neatly carved slices of chicken. Serves 4
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