Circassian-style Chicken

== Description ==
* Serves 16 persons.
== Ingredients ==
* 6 pounds chicken quarters
* 2 tsp olive oil
* 2 small onions, sliced
* 1 tbsp garlic, peeled and chopped with salt
* salt and freshly ground black pepper
* pinch of saffron
* ⅓ cup all-purpose flour
* 1 tsp Near East or aleppo pepper, or more to taste
* pinch of ground allspice
* 2¼ cups (8 ounces) shelled walnuts
* 1 tbsp fresh lemon juice
=== Red-tinted oil ===
* 1 tbsp walnut oil
* ¼ tsp Near East or aleppo pepper
== Directions ==
=== Chicken and sauce ===
# Wash the chicken and pat dry.
# Trim off excess skin and fat.
# Heat the oil in a 5-quart casserole.
# Add the chicken and 2 teaspoons of the chopped garlic; sprinkle with salt, black pepper, and saffron.
# Cover with 1 quart water; simmer until chicken is tender (slow, gentle coking helps to keep the chicken intact).
# Meanwhile, toast the flour in a 9- or 10-inch heavy nonstick skillet, turning it constantly until it becomes a lovely light beige.
# Add the near east pepper and allspice, and continue stirring over low heat 30 seconds longer.
# Remove from the heat.
# Skin, bone, and cut the chicken quarters into smaller serving pieces.
# Lightly season with additional salt and black pepper if desired.
# Strain the chicken broth and degrease.
# You should have 3½ cups.
# Mix the remaining garlic with 1 cup of the broth and pour over the chicken to keep it moist.
# In a food processor, grind the walnuts and seasoned flour to a smooth paste.
# Slowly add 1 cup of the chicken broth and process until smooth.
# Then slowly add the remaining broth to make a creamy sauce.
# Scrape the sauce into the skillet, set over medium-low heat, and bring to a boil.
# Cook, stirring occasionally, 20 minutes.
# Drain the chicken pieces and place in one layer in a 9-by-13-by-2-inch ovenproof serving dish.
# Add 1 cup of the walnut sauce and the lemon juice; mix well.
# Thin the remaining sauce with water to a napping consistency and correct the seasoning with salt.
# Pour the sauce over the chicken.
# Let the mixture cool completely, cover with plastic wrap, and refrigerate for at least 2 days before serving.
=== Red-tinted oil ===
# Gently reheat the cooked chicken in a 350°F oven until warm.
# Heat the walnut oil in a very small saucepan, add the near east pepper, and swirl to combine; heat just to a sizzle.
# Remove from the heat and allow the pepper to settle.
# Dribble the red-tinted oil over the surface of the dish, making decorative swirls.
__NOTOC__
Category:Aleppo pepper Recipes
Category:Arabian Meat Dishes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Saffron Recipes
Category:Walnut Recipes
Category:Walnut oil Recipes
Category:Onion Recipes
Category:Wheat flour Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos