Circassian-style Chicken

Pat the chicken quarters dry with paper towels and season generously with salt and freshly ground black pepper on all sides.

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, add the chicken quarters to the pot and sear until golden brown on all sides, about 8-10 minutes per batch. Transfer seared chicken to a plate.

Reduce heat to medium and add the sliced onions to the same pot, stirring occasionally until softened and translucent, about 5 minutes.

Add the chopped garlic and salt to the onions and cook for 1 minute, stirring constantly until fragrant.

Sprinkle the all-purpose flour over the onion-garlic mixture and stir continuously for 1-2 minutes to create a light roux base.

Return the seared chicken quarters to the pot, nestling them among the aromatics. Sprinkle the saffron, Aleppo pepper, and ground allspice over the chicken.

Add enough water to the pot to partially cover the chicken (approximately 2-3 cups), then bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer for 30-35 minutes until the chicken is tender and cooked through.

Meanwhile, grind the shelled walnuts to a fine powder using a food processor, working in batches if necessary.

Stir the ground walnut powder into the simmering sauce, combining thoroughly until the sauce thickens and becomes creamy, about 3-5 minutes.

Finish the dish by stirring in the fresh lemon juice, then taste and adjust seasoning with additional salt, pepper, and Aleppo pepper as needed. Serve hot.