Directions:
- Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes).
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 Tbsp oil with turmeric and 1/4 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining Tbsp oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.11 Kcal (3982 kJ) | ||
| Calories from fat | 519.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.7g | 89% | |
|---|---|---|---|
| Cholesterol | 354.19mg | 118% | |
| Sodium | 1972.45mg | 82% | |
| Potassium | 1043.6mg | 22% | |
| Total Carbs | 36.29g | 12% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 74.72g | 149% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 4.4mg | 24% | |
| Calcium | 248mg | 25% | |
| Amount Per 100 g | |||
| Calories | 201.26 Kcal (843 kJ) | ||
| Calories from fat | 109.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 89% | |
|---|---|---|---|
| Cholesterol | 74.95mg | 118% | |
| Sodium | 417.39mg | 82% | |
| Potassium | 220.83mg | 22% | |
| Total Carbs | 7.68g | 12% | |
| Sugars | 0.85g | 16% | |
| Dietary Fiber | 1.1g | 21% | |
| Protein | 15.81g | 149% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 0.9mg | 24% | |
| Calcium | 52.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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