Circassian-style Chicken

Description
It serves 16 persons.

Ingredients

 * 6 pounds chicken quarters
 * 2 tsp. olive oil
 * 2 small onions, sliced
 * 1 Tbs. garlic, peeled and chopped with salt
 * Salt and freshly ground black pepper
 * Pinch of saffron
 * 1/3 cup all-purpose flour
 * 1 tsp. Near East or Aleppo pepper, or more to taste
 * Pinch of ground allspice
 * 2-1/4 cups (8 ounces) shelled walnuts
 * 1 Tbs. fresh lemon juice
 * -- RED-TINTED OIL :
 * 1 Tbs. walnut oil
 * 1/4 tsp. Near East or Aleppo pepper

Directions

 * 1) To make the chicken and sauce: Wash the chicken and pat dry. Trim off excess skin and fat.
 * 2) 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.)
 * 3) 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.
 * 4) 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 3-1/2 cups. Mix the remaining garlic with 1 cup of the broth and pour over the chicken to keep it moist.
 * 5) 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.
 * 6) Scrape the sauce into the skillet, set over medium-low heat, and bring to a boil. Cook, stirring occasionally, 20 minutes.
 * 7) 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.
 * 8) To make the 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.