Chicken w/Cold Nut Sauce:
Serves 4
Source:Creative Cooking,Poultry.

1 tsp.curry powder
1 tsp.paprika
1/8 tsp.freshly ground black pepper
1 tsp.salt
1 (3lb.) chicken
3 Tbls.sunflower oil

Nut Sauce:
2 slices whole wheat bread,cubed
1/2 c.plus 2 Tbls.water
1/2 c.ground walnuts
3 Tbls.walnut oil
1 tsp.red wine vinegar
1 garlic clove,peeled & finely chopped
1/4 tsp.honey
1/4 tsp.salt

Preheat oven to 400 degrees.

Combine curry,paprika,pepper & salt,rub inside of chicken with mixture.Truss chicken,brush with sunflower oil & lay breast side down in roasting pan.

Roast chicken for 1 hour,turning over after 30 minutes & basting frequently with cooking juices.Switch off oven & let chicken stand for 10 minutes.(This is what it says,I would however, make sure the chicken is done,might need to bake awhile longer. I would think with the frequent opening of the oven that the cooking time would vary,maybe not, but to be on the safe side it would be prudent to check for doneness.)

To make sauce:Soak bread cubes in 1/2 cup water.Squeeze bread dry & run through sieve.Combine bread with ground nuts.Stir walnut oil,vinegar,2 Tbls.water & garlic into bread mixture.Season with honey & salt.

Serve nut sauce separately with neatly carved slices of chicken.