Wash your chicken and place it in a large, covered saucepan. Fill the pan with water to just cover the chicken. Add the salt, pepper, peeled onion and carrot whole. Bring to a boil, cover and reduce the heat. Let the chicken simmer slowly until the meat is falling off the bones.
While your chicken is cooking, you can crush your walnuts. The traditional way is to crush them between two layers of wax paper using a rolling pin. This allows the natural oil from the walnuts to blend with the mixture for the best flavor and consistency. If you’re in a hurry, you can process the walnuts in a food processor to make a fine powder.
Once the chicken is thoroughly cooked, keep the pan covered and let it cool down. When the chicken is cool enough to handle, remove it from the broth and put it on a separate platter. Remove the onion and carrot and discard them.
Wearing rubber gloves, separate all the meat from the bones, and discard all the bones, skin and grizzle. Then pull the large chunks of meat into small strips.
While the broth is still warm, strain it through a fine wire strainer into a large bowl. Add your stale bread to the broth in the bowl and break it up with your fingers so there are no large pieces of bread.
Add the crushed walnuts, crushed garlic and paprika and mix together well. Lastly, add the shredded chicken and mix until combined. Adjust the salt to your taste. Cover and refrigerate for a few hours before serving.
To prepare your dish for serving, spread the mixture in a shallow serving dish. Decorate the top with walnut halves. Mix one teaspoon of paprika with one tablespoon of olive oil and drizzle the ‘red’ oil over the top for the final touch.