Sunday, 24 April 2016

Chicken, Cashews and Walnuts: Bon Appetit Delivers!

Chicken, Cashews and Walnuts:
Bon Appetit! 

SmartCooks here.  

I couldn't resist posting this one immediately as soon as I read it on Bon Apetit!  It's a keeper.  Plus, I learned a new word -- a tarator - which doesn't exist in any of my dictionaries.  But it's self-evident i.e., cashews and bread etc all food processed together.


Spicy Walnuts

2 T unsalted butter
½ tsp kosher salt
¼ tsp cayenne pepper
1 large egg white
½ cup (packed) light brown sugar
2 cups walnut halves

Cashew Tarator
2 cups cashews
1 ¼-inch-thick slice white bread, torn
1 garlic clove, finely grated
¼ cup fresh lemon juice
½ tsp ground coriander
½ cup olive oil
Kosher salt

Chicken and Assembly
2 T unsalted butter
1 T olive oil, plus more
½ 3½-4 pound chicken (backbone removed)
Kosher salt
1 celery stalk, thinly sliced, plus ¼ cup celery leaves
1 T mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp)
2 tsp fresh lemon juice


Spicy Walnuts
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.  
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. 

Do Ahead: Walnuts can be made 5 days ahead. Store airtight at room temperature.

Cashew Tarator
Increase oven temperature to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool.  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.

Do Ahead: Cashew tarator can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Chicken and Assembly
Increase oven temperature to 475°. Heat butter and 1 T 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. 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. 
Spoon tarator onto a platter and top with celery salad and chicken.

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