I started by making proper chicken stock from some chicken legs and chopped vegetables.
While that was bubbling away, I roasted some peppers for the chilli sauce.
These were skinned, seeded and then pureed with some tomato puree, chilli powder and olive oil.
I poached a whole chicken in the stock, and the meat was shredded.
The walnut sauce was made by powdering walnuts in the food processor, and adding some fresh breadcrumbs, crushed garlic and some of the cooking liquid from the chicken
The chicken shreds were dressed with the walnut sauce, and then the red pepper sauce was drizzled over the top before serving.
To serve with it, I had planned to make 'Spoon Salad', but realised I was missing fresh herbs, so improvisation was called for. I chopped tomatoes, cucumber, red onion, feta and olives, and dressed them with pomegranage molasses, a spoonful of mint sauce and some lemon juice.
I also made some Persian Flatbread, which was brushed with butter and sprinkled with Nigella seeds prior to baking.
This was delicious, and has left us with a big pan of chicken stock for the freezer, as well as some very happy cats who are eating the chicken scraps
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