1 (4 1/2 lb.) chicken or hen, boiled in 1 qt. water with 1 leek, 1 onion, 1 carrot & salt
3/4 c. oil
1 onion, finely chopped
1 clove garlic, crushed
1/2 tsp. cumin seed
2 c. soft bread crumbs soaked in 1 c. evaporated milk
3 tbsp. blended hot peppers
1 c. cheese, grated
1/2 c. nuts, chopped
2 lbs. yellow potatoes, peeled & boiled

Remove chicken meat from bones and shred. Save the stock. In 1/2 cup oil, brown the onions, garlic and cumin seed. Add soaked bread crumbs and simmer for 15 minutes. Pass through blender for a creamier sauce. In remaining 1/4 cup oil, fry hot pepper; then add it to the first mixture together with chicken, cheese and nuts. Simmer 10 minutes, thinning with chicken stock and adding salt as necessary. The sauce should be rather thick. Garnish with potatoes and serve with rice.

Serves 6.