Turkish chicken with walnuts from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 78) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    Can substitute gravy for chicken stock. See recipe for variations.

  • Yildiz100 on March 12, 2017

    I don't think my bread was dry enough and I think the sauce could be much improved remade with drier bread and a bit more garlic. I'm just not sure if I liked it well enough to try again. It was a bit bland for my taste. I guess you would call this a Circassian chicken of sorts-but my other recipes for this dish include onions and appear to be a bit more work-it's probably worth it. I think I'd like to try this when the chicken is still a bit warm.

  • twoyolks on January 03, 2017

    This tasted a bit like a garlicky, chicken salad. Because of the walnuts, the sauce wasn't completely smooth. I used Aleppo pepper and the smoked paprika in the butter sauce and it really made the whole dish something more special. I think this would be very good served with (or in) pita.

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