Aji de Gallina (Creamy Chicken in Walnut and Chilli Sauce)

Ingredients

• 700 g skinless chicken thigh fillets
• 600 ml chicken stock
• 80 g stale white bread, crusts removed
• 40 g walnuts
• 50 g feta cheese
• 1 red pepper
• 1 red chilli, finely chopped
• 1 tsp ground turmeric
• 1 onion, finely chopped
• 3 garlic cloves
• 400 g maris piper potatoes, peeled and cubed
• 2 large eggs
• 40 g pitted black olives

Method

1. 1

   Poach the chicken in the chicken stock for 18-20 minutes, until cooked through with no pink remaining. Lift out, reserving the stock, and shred finely.

2. 2

   Boil the potatoes in salted water for 15 minutes until tender. Boil the eggs for 8 minutes, then cool, peel and halve.

3. 3

   Roast the red pepper under a hot grill, turning, for 10 minutes until the skin blisters and blackens, then peel and deseed.

4. 4

   Blitz the roasted red pepper, red chilli and turmeric with the bread, walnuts, feta and 300ml of the reserved stock until smooth.

5. 5

   Heat a splash of oil in a pan and cook the onion and garlic for 5 minutes until soft. Pour in the walnut sauce and simmer for 8 minutes, stirring, until thickened.

6. 6

   Stir in the shredded chicken and warm through for 5 minutes.

7. 7

   Serve over the boiled potatoes, topped with the halved eggs and black olives.