Method:Boiling

1. Formula

1. 1 (4 pound) chicken, quartered
2. 1 onion, halved
3. 4 allspice berries
4. 4 whole cloves
5. 4 black peppercorns
6. 3 bay leaves
7. 1 teaspoon coriander seeds
8. Water
9. Salt
10. 1 pita bread, torn into pieces
11. 1/2 cup milk or half and half
12. 2 cups walnuts
13. 2 garlic cloves, smashed
14. Freshly ground pepper
15. 2 tablespoons finely chopped cilantro
16. Turkish red pepper, such as Aleppo or Urfa (optional)

2. Nutrition Information

• Calories: 908 kcal
• Carbohydrates: 21 g
• Dietary Fiber: 5 g
• Fat: 69 g
• Protein: 53 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Put the chicken in a large soup pot. Add the onion, allspice, cloves, peppercorns, bay leaves and coriander seeds. Add enough water to cover the chicken and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked, about 30 minutes. Transfer the chicken to a plate and when it is cool enough to handle, discard the skin and pull the meat off the bones in shreds.
2. Strain the fragrant chicken broth and transfer 3 cups to a small saucepan. Boil until reduced by half, about 10 minutes. Season with salt.
3. In a small bowl, mash the pita in the milk until it is completely soaked. Transfer the pita to a food processor. Add the walnuts and garlic and process to a paste. With the machine on, add about 1 cup of the reduced broth in a thin stream until a thick sauce forms; add more of the broth if necessary. Season the walnut sauce with salt and pepper and scrape half of it into a bowl. Fold the shredded chicken and the cilantro into the walnut sauce. Mound the chicken on a plate, top with a pinch of Turkish red pepper and serve. Pass the extra walnut sauce at the table.

4. Remark