In this otherwise straightforward chicken dish, candied spiced walnuts are used as a crunchy topper, and cashews are transformed into a creamy sauce called tarator. You’ll find variations of this sauce (also sometimes used as a dip) all over the Middle East, from Syria and Lebanon (where tahini is generally used) to Turkey (usually almonds or walnuts). Another key difference: the acid. In Turkey, vinegar is sometimes used, but lemon juice is standard in both Syria and Lebanon. Here, Chef Renee Erickson does her own version using cashews.
Recipe information
Yield
2 Servings
Ingredients
Spicy Walnuts
2
½
¼
1
½
2
Cashew Tarator
2
1
1
¼
½
½
Chicken and Assembly
2
1
½
1
1
2
Preparation
Spicy Walnuts
Step 1
Preheat oven to 300°. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts.
Step 2
Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes. Let cool.
Step 3
Do Ahead: Walnuts can be made 5 days ahead. Store airtight at room temperature.
Cashew Tarator
Step 4
Increase oven temperature to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool.
Step 5
Pulse cashews, bread, garlic, lemon juice, coriander, and ¾ cup water in a food processor to combine. With motor running, stream in oil; process just to incorporate. Pulse, adding a splash or so of water if too thick, until a coarse purée forms; season with salt.
Step 6
Do Ahead: Cashew tarator can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Chicken and Assembly
Step 7
Increase oven temperature to 475°. Heat butter and 1 Tbsp. oil in a large skillet over medium-high. Once butter is foaming, place chicken in pan, skin side up. Tilt pan and spoon butter mixture over chicken until the entire surface is coated. Sprinkle with a generous pinch of salt and transfer to oven. Roast chicken, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 25–30 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
Step 8
Meanwhile, toss celery, celery leaves, mixed seeds, lemon juice, and ½ cup spicy walnuts in a medium bowl. Drizzle with oil, season with salt, and toss again.
Step 9
Spoon tarator onto a platter and top with celery salad and chicken.