Editorial sample recipeTurkishbeginnerHalalHigh-Protein

Turkish Garlic Walnut And Shredded Chicken Skillet

Name: Turkish Garlic Walnut And Shredded Chicken Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 600 g halal boneless skinless chicken thighs; 2 cup halal chicken stock; 1 cup walnuts, finely ground; 3 clove garlic, minced; 1 tbsp red pepper paste, biber salcasi; 2 tbsp olive oil; 1 tsp dried red pepper flakes, pul biber; 1 tbsp lemon juice, freshly squeezed; 0.25 cup fresh flat-leaf parsley, finely chopped

Tender poached chicken tossed in a savory, aromatic paste of ground walnuts, garlic, and red pepper paste, finished with red pepper butter oil.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Turkish Garlic Walnut And Shredded Chicken Skillet

AI illustration

Technique to learn

Nut-Based Emulsified Sauce

Blending finely ground nuts into warm spiced broth to form a smooth creamy savory gravy.

Instructions

Step 1: Simmer chicken thighs in halal chicken stock over medium heat for 15 to 18 minutes until fully cooked and tender.
Step 2: Remove chicken from pan, reserving 1 cup of hot stock, and shred meat into coarse strands using two forks.

Step 3: In a medium bowl, combine ground walnuts, minced garlic, red pepper paste, lemon juice, and half of reserved stock to form a thick sauce.

Step 4: Heat olive oil in a small pan over medium-low heat, stir in dried red pepper flakes, and warm for 1 minute until fragrant.

Step 5: Fold shredded chicken and walnut sauce into skillet over low heat, adding remaining reserved stock to achieve a creamy texture.

Step 6: Drizzle warm pepper-infused olive oil over shredded chicken skillet and garnish with chopped fresh parsley before serving.

Cooking tips

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.

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