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

Chicken and sauce

 * 1) Wash the chicken and pat dry.
 * 2) Trim off excess skin and fat.
 * 3) Heat the oil in a 5-quart casserole.
 * 4) Add the chicken and 2 teaspoons of the chopped garlic; sprinkle with salt, black pepper, and saffron.
 * 5) Cover with 1 quart water; simmer until chicken is tender (slow, gentle coking helps to keep the chicken intact).
 * 6) Meanwhile, toast the flour in a 9- or 10-inch heavy nonstick skillet, turning it constantly until it becomes a lovely light beige.
 * 7) Add the near east pepper and allspice, and continue stirring over low heat 30 seconds longer.
 * 8) Remove from the heat.
 * 9) Skin, bone, and cut the chicken quarters into smaller serving pieces.
 * 10) Lightly season with additional salt and black pepper if desired.
 * 11) Strain the chicken broth and degrease.
 * 12) You should have 3½ cups.
 * 13) Mix the remaining garlic with 1 cup of the broth and pour over the chicken to keep it moist.
 * 14) In a food processor, grind the walnuts and seasoned flour to a smooth paste.
 * 15) Slowly add 1 cup of the chicken broth and process until smooth.
 * 16) Then slowly add the remaining broth to make a creamy sauce.
 * 17) Scrape the sauce into the skillet, set over medium-low heat, and bring to a boil.
 * 18) Cook, stirring occasionally, 20 minutes.
 * 19) Drain the chicken pieces and place in one layer in a 9-by-13-by-2-inch ovenproof serving dish.
 * 20) Add 1 cup of the walnut sauce and the lemon juice; mix well.
 * 21) Thin the remaining sauce with water to a napping consistency and correct the seasoning with salt.
 * 22) Pour the sauce over the chicken.
 * 23) Let the mixture cool completely, cover with plastic wrap, and refrigerate for at least 2 days before serving.

Red-tinted oil

 * 1) Gently reheat the cooked chicken in a 350°F oven until warm.
 * 2) Heat the walnut oil in a very small saucepan, add the near east pepper, and swirl to combine; heat just to a sizzle.
 * 3) Remove from the heat and allow the pepper to settle.
 * 4) Dribble the red-tinted oil over the surface of the dish, making decorative swirls.