4 cups water
1 medium onion
1 medium head garlic
1 medium onion
2 sprigs fresh parsley
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1 cup diced red bell pepper
6 cups safflower oil
2 cups cooked, cubed chicken breasts
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
Pour water into a large pot along with onions, garlic, green pepper, bell pepper, celery and red pepper. Bring to a boil; reduce heat to low. Cover and simmer uncovered 50 minutes.
In a large bowl, combine safflower oil, chicken, celery, mushrooms, bell pepper, bell pepper, cauliflower and parsley.
Whisk chicken into vegetable mixture, stirring well. To make sauce, combine mustard and brown sugar; add chicken and celery mixture and stir well. Serve with medium bread or bread sticks.