Roast Chicken
Mark Bittman
8855 ratings with an average rating of 5 out of 5 stars
8,855
50 to 60 minutes
Updated Oct. 17, 2023
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Soak bread in milk or stock. Put walnuts, garlic and salt in processor. Pulse to grind coarsely. Squeeze most of the liquid from bread; reserve liquid. Add bread to container, along with oil. Process until combined. Add reserved milk or stock until mixture has the consistency of mayonnaise. Add pepper, along with chili powder or paprika. Bind chicken with sauce. Stir in ⅔ cup cilantro. Garnish with rest.
At others' recommendation, I quadrupled the garlic and added some seasoning salt (Momofuku savory brand; I bet a dash of Lawry's would pep this up as well). Yummy! Very easy to make, and the bread technique creates a surprisingly smooth texture for the sauce. The finished product needs a dash of acid. Lemon juice or a handful of capers would be delicious.
Doubled the garlic on this, which helped a lot.
Agree, bland, need to give the dressing a boost which I did with a bit of heat and cumin. Loved the end product, will def make again. As someone who has an aversion to Mayo, lovely alternative.
Super substantial with the walnuts, a very hearty version of a chicken salad. It has a very particular flavor, a little bitter from the walnuts, and took a bit of getting used to, but was ultimately enjoyable--however, it won't replace mayonnaise-based chicken salad for me. It is a very quick recipe, and high in protein. I ended up doctoring the skordalia quite a bit: hot and smoked paprika, Tajín, sumac, lots of salt; otherwise it was bland.
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