Circassian Chicken with Walnut Sauce

Ingredients

• 12 oz chicken breast, cubed
• 1/2 cup walnuts, toasted
• 1 1/2 cups low-sodium chicken stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Put the cubed chicken in a saucepan with the stock, half the onion, and 1/2 teaspoon salt. Bring to a bare simmer, skimming off any foam, and poach for 12 to 15 minutes until the pieces reach 165F (74C) and are tender.
2. Lift the chicken out with a slotted spoon and let it cool enough to handle, then shred it into coarse strands with two forks. Strain and reserve the poaching broth; it is the liquid for the sauce.
3. Heat the oil or butter in a small skillet and cook the remaining onion with a pinch of salt for 5 minutes until soft, then add the garlic and coriander and cook for 30 seconds.
4. Put the toasted walnuts in a food processor with the softened onion mixture and blend to a coarse paste, scraping down the sides.
5. With the motor running, pour in about 1 cup of the warm reserved broth in a steady stream until the sauce is smooth and pourable, roughly the thickness of heavy cream. Add more broth a spoonful at a time if it seizes.
6. Taste the sauce and season firmly with salt, black pepper, and a squeeze of lemon. Walnuts are rich and flat without enough salt and acid.
7. Fold two-thirds of the sauce through the shredded chicken, spread it on a platter, and spoon the rest over the top. Serve at room temperature with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.