Categories: Soup
Ingredients
- 2 1/2 lbs. bone-in chicken breasts
- 4 cups chicken broth
- 2 cups walnuts, plus more for garnish
- 2 large garlic cloves
- 1/2 cup chopped fresh cilantro, divided, plus more for garnish
- 1 tsp salt
- 3/4 tsp ground coriander
- 3/4 tsp paprika
- 1/2 tsp Aleppo pepper, plus more for garnish
- 1/2 tsp dried savory or tarragon
- 1/4 tsp ground cinnamon
- 1/4 tsp ground fenugreek
- 1/4 tsp saffron threads
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 3 tbsp. red wine vinegar, divided
- Chopped red onion and pomegranate seeds for garnish
Directions
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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 cooked through, 25-30 minutes.
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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.
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Transfer the chicken to a clean cutting board to cool. Strain the broth (discard the solids).
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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.
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Shred the chicken (discard the bones) and place in a large bowl. Add the sauce along with 2 tbsp. vinegar and the remaining 1/4 cup cilantro. Refrigerate, stirring occasionally, until cold, at least 6 hours and up to 1 day.
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Stir the remaining 1 tbsp. vinegar into the chicken. Let stand for 30 minutes. Serve topped with more chopped walnuts, cilantro, Aleppo, red onion and pomegranate seeds, if desired.