Entree: Albania – Central Culinary Region – Pula me Arra (Chicken stewed in a creamy ground-walnut sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 5 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) olive oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups (150 g) finely ground walnuts
- 2 slices stale bread, crusts removed, torn (about 2 oz / 60 g)
- 1/2 cup (120 ml) milk (to soak bread)
- 1 1/2 cups (360 ml) chicken stock
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground cinnamon (optional, traditional pinch)
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 egg yolk (optional, for extra silkiness)
- 2 tbsp (30 ml) butter (optional, for finishing)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Soak the torn bread in the milk until soft, then squeeze out excess milk and mash the bread into a paste. In a bowl combine the mashed bread with the ground walnuts to form a thick paste; set aside.
2. Season the chicken pieces with salt, pepper, and paprika. In a large skillet or heavy pan, heat the olive oil over medium-high heat and brown the chicken on all sides in batches, about 6–8 minutes per batch. Remove browned pieces and set aside.
3. In the same pan reduce heat to medium, add the chopped onions and sauté until translucent and lightly golden, about 6–8 minutes. Add garlic and cinnamon and cook 1 minute more.
4. Return the chicken to the pan, add the chicken stock, bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 25–35 minutes.
5. Stir the walnut-and-bread paste into a cup with a little hot cooking liquid to loosen it, then slowly stir this mixture into the pan with the chicken. Simmer gently, stirring, for 8–10 minutes until the sauce is creamy and coats the chicken.
6. Off the heat, whisk the egg yolk with the lemon juice; temper by adding a small amount of hot sauce to the yolk mixture, then stir back into the pan to enrich the sauce (skip egg yolk if preferred). Stir in butter if using for extra gloss.
7. Adjust seasoning with salt, pepper, and more lemon juice to taste. Serve hot, garnished with chopped parsley, alongside rice or crusty bread.