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Chicken in Walnut Garlic Sauce

4-bone in chicken breasts
1/2-tsp ground cumin
1/2-tsp ground allspice
1/2-tsp salt
1/4-tsp black pepper
2-tbsp olive oil
1-cup walnut halves
4-cloves garlic, crushed
2-tsp all-purpose flour
Pinch cayenne pepper
1 1/2-cups chicken stock
2-tsp lemon juice
3-tbsp chopped coriander

Preheat oven to 425*F
Sprinkle both sides of the chicken breasts with cumin, allspice, half of the salt and pepper
In a large cast iron skillet (or oven-proof skillet) heat oil over medium heat
Add the chicken breasts, skin side down, and brown, about 5 minutes
Turn so the skin side is up and transfer to oven
Roast, basting twice with pan juices, until no longer pink inside, about 20 minutes
Meanwhile, in food processor, pulse together the walnuts, garlic, flour, cayenne and remaining salt until finely ground
Transfer chicken to a platter and tent with aluminium foil to keep warm
Pour off all but 2-tbsp of the fat from the skillet
Add walnut mixture and cook over medium heat, stirring constantly, until light golden, about 3 to 4 minutes
Stir in chicken stock and bring to a boil; reduce heat and simmer until thick, about 4 minutes
Pour in any juices that have accumulated under the resting chicken
Add lemon juice
Spoon over chicken; sprinkle with coriander

Makes 4 servings