Turkish · beginner
Turkish Garlic Walnut And Shredded Chicken Skillet
Tender poached chicken tossed in a savory, aromatic paste of ground walnuts, garlic, and red pepper paste, finished with red pepper butter oil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Simmer chicken thighs in halal chicken stock over medium heat for 15 to 18 minutes until fully cooked and tender.
- 02
Remove chicken from pan, reserving 1 cup of hot stock, and shred meat into coarse strands using two forks.
- 03
In a medium bowl, combine ground walnuts, minced garlic, red pepper paste, lemon juice, and half of reserved stock to form a thick sauce.
- 04
Heat olive oil in a small pan over medium-low heat, stir in dried red pepper flakes, and warm for 1 minute until fragrant.
- 05
Fold shredded chicken and walnut sauce into skillet over low heat, adding remaining reserved stock to achieve a creamy texture.
- 06
Drizzle warm pepper-infused olive oil over shredded chicken skillet and garnish with chopped fresh parsley before serving.
A LITTLE KITCHEN KNOW-HOW
Nut-Based Emulsified Sauce
Blending finely ground nuts into warm spiced broth to form a smooth creamy savory gravy.
Notes from the kitchen
- Grinding walnuts very finely produces a rich cream-like body without needing dairy cream.
- Keep chicken stock warm when mixing into walnut paste to prevent sauce separation.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
