1 frying chicken (3 lbs.), cut up
1/2 c. walnuts, coarsely chopped
2 tbsp. salad oil
1/2 tsp. ground ginger
1 lg. onion, finely chopped
1 clove garlic, minced
1 c. tomato juice
Salt & paprika

Sprinkle chicken pieces on all sides with salt and paprika. Cook walnuts in heated oil, stirring until lightly browned. Remove nuts with a slotted spoon. Drain on paper towels; reserve. Brown chicken pieces well on all sides in same pan. To chicken, add ginger, onion, garlic and tomato juice. Bring to boiling. Cover, reduce heat and simmer until chicken is tender, about 40 minutes. Remove chicken pieces to a warm serving dish and keep warm. Skim and discard fat from cooking liquid. Bring to boiling. Cook, stirring occasionally, until reduced and slightly thickened. Pour sauce over chicken. Sprinkle with reserved walnuts.