Roast Half Chicken With Cashew Tarator and Celery
Roast Half Chicken With Cashew Tarator and Celery is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne.
Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar.
Add seasoned butter and walnuts and fold to coat nuts.
Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes.
Increase oven temperature to 350°F.
Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
Pulse cashews, bread, garlic, lemon juice, coriander, and 3/4 cup water in a food processor to combine.
With motor running, stream in oil; process just to incorporate.
Pulse, adding a splash or so of water if too thick, until a coarse purée forms; season with salt.
Increase oven temperature to 475°F.
Heat butter and 1 Tbsp. oil in a large skillet over medium-high.
Once butter is foaming, place chicken in pan, skin side up.
Tilt pan and spoon butter mixture over chicken until the entire surface is coated.
Sprinkle with a generous pinch of salt and transfer to oven.
Roast chicken, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 25–30 minutes.
Transfer chicken to a cutting board and let rest 5 minutes.
Meanwhile, toss celery, celery leaves, mixed seeds, lemon juice, and 1/2 cup spicy walnuts in a medium bowl.
Drizzle with oil, season with salt, and toss again.
Spoon tarator onto a platter and top with celery salad and chicken.
Spicy Walnuts can be made 5 days ahead.
Store airtight at room temperature.
Cashew Tarator can be made 1 day ahead.
Cover and chill.
Bring to room temperature before using.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.