Description[]
Ingredients[]
Red-tinted oil[]
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.
