Çerkez Tavugu (Circassian Chicken)

1. Place chicken, meat-side down, in a large saucepan and add broth. Bring to a simmer over high heat. Reduce heat, cover and simmer, turning occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes.

2. Meanwhile, process walnuts and garlic in a food processor to a fine-textured paste. Add 1/4 cup cilantro; pulse just to combine. Mix salt, coriander, paprika, Aleppo, savory (or tarragon), cinnamon, fenugreek and saffron in a small bowl.

3. Transfer the chicken to a clean cutting board to cool. Strain the broth (discard the solids).

4. Wash and dry the pan. Add butter and oil and heat over medium heat until the butter is melted. Add onion and cook, stirring, until very soft but not browned, 3 to 5 minutes. Add the spice mixture and cook, stirring, for 30 seconds. Add the broth and bring to a simmer over high heat. Reduce heat to medium-low and add the walnut mixture; whisk until smooth. Cook, whisking occasionally, until the sauce starts to thicken, 3 to 5 minutes. Remove from heat.

5. Shred the chicken (discard the bones) and place in a large bowl. Add the sauce along with 2 tablespoons vinegar and the remaining 1/4 cup cilantro. Refrigerate, stirring occasionally, until cold, at least 6 hours and up to 1 day.

6. Stir the remaining 1 tablespoon vinegar into the chicken. Let stand for 30 minutes. Serve topped with more chopped walnuts, cilantro, Aleppo, red onion and pomegranate seeds, if desired.

Tips

Tips: Aleppo Pepper: Named for the city in northern Syria, these dried chile flakes lend bright fruitiness and gentle heat. Use it up: Sprinkle on roast vegetables, meats or even fresh fruit or your avocado toast.

Fenugreek: Both the leaves (fresh or dried) and their mustard-colored seeds (whole or ground) have a complex flavor that's a little nutty and almost maple-y. Use it up: Ground seeds can be used in curry powders, teas, rubs or as a seasoning for cooked vegetables. Add fresh leaves to salads, sauces and curries.

Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.

To make ahead: Prepare through Step 5 and refrigerate for up to 1 day.