1 or 2 fresh chillies of any colour, seeds and filaments removed, finely choppedMethod
Put the chicken and water in a pan, bring to the boil then reduce the heat, cover and simmer for 30 minutes until tender but not falling apart. Remove the chicken from the pan and set aside on a plate to cool. When it is cool enough to handle, remove the skin and take the meat off the bones. Cut it into strips.
While the chicken is cooking, heat the olive oil and lightly fry the onions and garlic. Cook for 5 minutes, stirring frequently until the onions are soft and transparent but not brown.Add the walnuts, salt and pepper, reduce the heat and simmer for 5 minutes.Add the bread mix to the pan plus the remaining 200m milk. Cook gently, stirring, and test for seasoning and chilli heat.
Add Parmesan cheese and chicken and mix well. If it is too stodgy you can add some of the reserved chicken stock to make a thick and creamy sauce. Serve with boiled potato wedges and garnish with hard-boiled eggs, black olives and chopped fresh chilli.by Ben Box
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