Chicken Chorba with Walnuts
- 1/3 cup walnut halves
- 1 tablespoon extra-virgin olive oil
- Eight 3-ounce, skinless bone-in chicken thighs, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 1 onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 1 1/2 teaspoons chopped fresh ginger
- 1 cup low-sodium chicken broth
- 1/4 teaspoon ground cumin
- Small pinch of saffron threads
- 1 tablespoon chopped cilantro
- Preheat the oven to 350.
- Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant.
- Let cool.
- In a large, deep skillet, heat the olive oil until shimmering.
- Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total.
- Transfer the chicken to a plate.
- Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes.
- Stir in the broth, scraping up the browned bits from the bottom of the skillet.
- Add the cumin and saffron.
- Return the chicken with any juices to the skillet and bring to a simmer.
- Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes.
- Transfer the chicken to shallow bowls.
- Season the broth with salt and pepper and spoon it over the chicken.
- Sprinkle with the walnuts and cilantro and serve.
walnut halves, extravirgin olive oil, eight, kosher salt, onion, garlic, fresh ginger, chicken broth, ground cumin, threads, cilantro
Taken from www.foodandwine.com/recipes/chicken-chorba-walnuts (may not work)