• 1,5 kg. chicken, whole
• 1 carrot, small
• 1 potato, small
• 2 onions, small
• 10 cups (2 It) water

for the walnutsauce:

• 500 gr. walnuts without shells
• 4 slices white bread, stale
• 2 tea spoons red pepper
• 2 cloves garlic
• salt
• 1 1/4 cup chicken stock

Place the washed chicken, water, the peeled potato, onion and carrot in a large saucepan. Bring to the boil and skim. When the chicken is half cooked add the salt. Cover and continue to cook over a moderate heat until it is tender. When cool, separate the bones and skin and cut the chicken in small pieces. Set the stock apart. 
Grind the walnuts finely. Place in a mixing bowl. Soak the stale bread in some of the chicken stock, squeeze and crumble into walnut size. Mix well and add the red pepper, crushed garlic, salt, and knead well.

Place the mixture in a bowl, and beat in 1 cup of warm chicken stock until it is a thick pouring consistency. Mix the pieces of chicken with a few tablespoons of the walnut sauce over, smoothing down with the back of a spoon. Fry the olive oil add the red pepper and stir. Pour over the ingredients and serve.

Source:http://cookbook.turizm.net/cookbook/default.asp