Roast Half Chicken With Cashew Tarator and Celery

• porciones: 2 servings

Ingredientes

2 tablespoons unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 large egg white

1/2 cup (packed) light brown sugar

2 cups walnut halves

2 cups cashews

1 1/4-inch-thick slice white bread, torn

1 garlic clove, finely grated

1/4 cup fresh lemon juice

1/2 teaspoon ground coriander

1/2 cup olive oil

Kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil, plus more

1/2 (3 1/2–4-pound) chicken (backbone removed)

Kosher salt

1 celery stalk, thinly sliced, plus 1/4 cup celery leaves

1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp)

2 teaspoons fresh lemon juice

Instrucciones

Preheat 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. Let cool.

Increase oven temperature to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool.

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.