Turkish · Dinner
Chicken Stew with Walnut Sauce
Bone-in chicken thigh braised until tender in a golden onion broth, finished with a thick sauce of ground walnuts, garlic and paprika. Rooted in Circassian-style Turkish cooking, the stew balances rich nutty depth against bright chili-oil warmth, served with the pan sauce and fresh parsley.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
618Calories
42.8gProtein
42.4gFat
18.2gCarbs
3.4gSugar
3.8gFiber
998mgSodium
207mgChol
11.2gSat Fat
610mgPotassium
72mgCalcium
3.4mgIron
0.6mcgVitamin B12
5.1mgVitamin C
protein-rich
low-carb
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper. Chop the onion and mince the garlic.
2
Sear
Melt butter in a heavy pot over medium-high heat. Sear chicken skin-side down 4 minutes until golden, then flip and sear 3 minutes.
3
Braise
Add onion and garlic to the pot, sweat 5 minutes until soft. Stir in paprika and smoked paprika, cook 30 seconds. Return chicken, pour in stock, cover and braise over medium-low heat 30 minutes until tender.
4
Reduce
Remove chicken to a plate. Blitz walnuts with 2 tablespoons hot braising liquid in a food processor until smooth. Stir paste into pot and reduce over low heat 5 minutes, stirring often.
5
Plate
Return chicken to sauce and warm through 2 minutes. Spoon onto a plate, scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g, bone-in chicken thigh
- 2/3 cup80g walnuts
- 11 small onion (120g)
- 4 cloves4 cloves garlic
- 1 1/2 cup360ml chicken stock
- 2 tbsp28g butter
- 2 tsp2 tsp paprika
- 1 tsp1 tsp smoked paprika
- 2 tbsp16g parsley
