Chicken With Walnuts is a beautifully seasoned, fragrant and fabulous dish. Part soup, part stew and all delicious!
CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE
1/3 cup walnut halves
1 tablespoon olive oil
eight skinless, bone-in chicken thighs, trimmed of extra fat
salt and freshly ground black pepper
1 onion, diced
2 garlic cloves, minced
1 1/2 teaspoons fresh ginger, minced
1 cup chicken broth
1/4 teaspoon ground cumin
pinch of saffron threads
1 tablespoon chopped cilantro
Heat oven to 350F. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool.
In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and saffron.
Return the chicken with any juices to the skillet and bring to a simmer. Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. Transfer the chicken to shallow bowls. Season the broth with salt and pepper and spoon it over the chicken. Sprinkle with the walnuts and cilantro and serve.
Recipe adapted from Food and Wine, May 2010