A unique and quirky chicken snack whose origin is still being disputed and claimed by different places. 

https://www.gastronomos.gr/syntagh/tserkez-tavoyk-kotosalata-me-karydia/52472/

Ingredients

Servings: 10-12 as a snack 

approx. 1 chicken (1.200g)
500g walnut kernels
400g crustless sourdough bread
1 tsp hot paprika
2 tbsp olive oil
salt
freshly ground pepper

Preparation

Sprinkle salt and pepper over the chicken, then place it in a pot filled with water that just about covers it. 

Add salt and boil over medium heat for 40-50 minutes, till soft, scooping out the foam whenever necessary. Take the chicken out and place it on a platter. Strain the broth and set aside. 

Peel and debone the chicken. Mince the meat and set aside. 

Soak the bread in the broth for 5-6 minutes, then strain. 

For your own convenience, repeat the following in 2-3 portions (depending on your blender’s capacity): Throw the walnuts with the olive oil in the blender and mix till completely mashed. 

Add salt, pepper, paprika, the chicken and 3-4 tablespoons of broth, then keep stirring till you get a thick cream. Adjust the thickness by adding more broth. 

Transfer into a platter, layering it evenly, and sprinkle a few walnut kernels and paprika over. It’s served cold.