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Prep Time:45 minsAdditional Time:6 hrs 40 minsTotal Time:7 hrs 25 minsServings:18Yield:18 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:6 hrs 40 minsTotal Time:7 hrs 25 minsServings:18Yield:18 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:6 hrs 40 mins
Additional Time:
6 hrs 40 mins
Total Time:7 hrs 25 mins
Total Time:
7 hrs 25 mins
Servings:18
Servings:
18
Yield:18 servings
Yield:
18 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsbone-in chicken breasts4cupslow-sodium chicken broth2cupswalnuts, plus more for garnish2large clovesgarlic½cupchopped fresh cilantro, divided, plus more for garnish1teaspoonsalt¾teaspoonground coriander¾teaspoonpaprika½teaspoonAleppo pepper (see Tips), plus more for garnish½teaspoondried savory or tarragon¼teaspoonground cinnamon¼teaspoonground fenugreek (see Tips)¼teaspoonsaffron threads (see Tips)2tablespoonsbutter1tablespoonextra-virgin olive oil1smallonion, finely chopped3tablespoonsred-wine vinegar, dividedChopped red onion & pomegranate seeds for garnish
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsbone-in chicken breasts
4cupslow-sodium chicken broth
2cupswalnuts, plus more for garnish
2large clovesgarlic
½cupchopped fresh cilantro, divided, plus more for garnish
1teaspoonsalt
¾teaspoonground coriander
¾teaspoonpaprika
½teaspoonAleppo pepper (see Tips), plus more for garnish
½teaspoondried savory or tarragon
¼teaspoonground cinnamon
¼teaspoonground fenugreek (see Tips)
¼teaspoonsaffron threads (see Tips)
2tablespoonsbutter
1tablespoonextra-virgin olive oil
1smallonion, finely chopped
3tablespoonsred-wine vinegar, divided
Chopped red onion & pomegranate seeds for garnish
Directions
Place chicken, meat-side down, in a large saucepan and add broth. Bring to a simmer over high heat. Reduce heat, cover and simmer, turning occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes.
Meanwhile, process walnuts and garlic in a food processor to a fine-textured paste. Add 1/4 cup cilantro; pulse just to combine. Mix salt, coriander, paprika, Aleppo, savory (or tarragon), cinnamon, fenugreek and saffron in a small bowl.
Transfer the chicken to a clean cutting board to cool. Strain the broth (discard the solids).
Wash and dry the pan. Add butter and oil and heat over medium heat until the butter is melted. Add onion and cook, stirring, until very soft but not browned, 3 to 5 minutes. Add the spice mixture and cook, stirring, for 30 seconds. Add the broth and bring to a simmer over high heat. Reduce heat to medium-low and add the walnut mixture; whisk until smooth. Cook, whisking occasionally, until the sauce starts to thicken, 3 to 5 minutes. Remove from heat.
Shred the chicken (discard the bones) and place in a large bowl. Add the sauce along with 2 tablespoons vinegar and the remaining 1/4 cup cilantro. Refrigerate, stirring occasionally, until cold, at least 6 hours and up to 1 day.
Stir the remaining 1 tablespoon vinegar into the chicken. Let stand for 30 minutes. Serve topped with more chopped walnuts, cilantro, Aleppo, red onion and pomegranate seeds, if desired.
Tips
Fenugreek: Both the leaves (fresh or dried) and their mustard-colored seeds (whole or ground) have a complex flavor that’s a little nutty and almost maple-y. Use it up: Ground seeds can be used in curry powders, teas, rubs or as a seasoning for cooked vegetables. Add fresh leaves to salads, sauces and curries.
Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.
To make ahead: Prepare through Step 5 and refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)190Calories13gFat3gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
