|5 min||10 min||6|
|3/4 cup||Walnuts (pieces)|
|1 dash||Red pepper flakes|
|4 sprig||Cilantro (coriander)|
|1 1/4 cup||Chicken broth (stock)|
|1 dash||Coriander, ground|
|1 dash||Fenugreek leaves (ground)|
|1 tbsp||Apple cider vinegar|
1. In the bowl of a food processor, add walnut pieces, garlic, red pepper flakes and salt and process until mixture is coarsely ground, set aside.
2. Heat chicken broth in a medium saucepan over medium heat. Add walnut mixture, saffron, paprika, ground coriander, ground fenugreek and bring to a simmer.
3. Reduce heat to medium low and continue to simmer sauce for 5 minutes. Remove from heat, stir in raw apple cider vinegar.
4. Serve sauce at room temperature over grilled chicken. Refrigerate remaining sauce in a covered container.
1 1/2 cups = 24 tablespoons = 6 servings at 4 tablespoons each (can adjust these numbers depending on how many people you are serving)
You can add this sauce to some grilled chicken breasts for a delicious, flavorful meal.
When you’re grilling or frying meat, try to use lower temperatures wherever possible.This reduces the amount of advanced glycation end products (AGEs), which have been linked to a number of degenerative disease and also place undue stress on the digestive and immune systems.