Ingredients:

• 2 pounds chicken breasts with bone
• 2 pounds chicken thighs with bone
• 2 quarts chicken stock
• 3 ½ cups walnut pieces
• 10 large garlic cloves coarsely chopped
• 1 large bunch cilantro
• 1 small dried red chile chopped
• ½ teaspoon kosher salt
• 1 tablespoon butter
• 3 large onions finely chopped
• 1 tablespoon flour
• 3 egg yolks
• ¾ teaspoon sweet paprika
• ¼ teaspoon cayenne
• ½ teaspoon ground fenugreek
• ¾ teaspoon ground coriander
• Dash cinnamon
• ¾ teaspoon ground turmeric
• ½ teaspoons dried tarragon
• 3 tablespoons white vinegar
• Walnut pieces for garnish
• Cilantro sprigs for garnish

Instructions:

1. Combine chicken breast, thighs and stock in a large soup pot.  Bring to a boil and skim off foam as it rises.  Reduce heat to low and simmer covered about 45 minutes.  Strain out chicken reserving 6 cups of stock for the sauce.
2. Let chicken cool and remove and discard bones and shred meat. Finely grind walnuts, garlic, cilantro, chile and salt in food processor.  Set aside.
3. Melt butter in a large Dutch oven over medium.  Add onions and sauté until they just begin to color.  Stir in flour and cook stirring 1 minute more.  Gradually stir in reserved chicken stock and simmer for 5 minutes without boiling.  Bring heat down to low and gradually add ground walnut mixture stirring and simmer 3 to 4 minutes.
4. Whisk yolks in small bowl and stir in about one ladle of simmering mixture.  Whisk yolks into sauce.  Add paprika, cayenne, fenugreek, coriander, cinnamon, turmeric, tarragon and salt to taste.  Simmer about 10 minutes WITHOUT BOILING.  Remove from heat and stir in vinegar.
5. Add chicken and stir to coat.  Serve hot or at room temperature with steamed rice.