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1
Preheat oven to 300u00b0F. 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.
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2
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.
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3
Increase oven temperature to 350u00b0F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool.
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4
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 puree forms; season with salt.
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5
Increase oven temperature to 475u00b0F. 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 165u00b0F, 25-30 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
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6
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.
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7
Spoon tarator onto a platter and top with celery salad and chicken.
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8
Spicy Walnuts can be made 5 days ahead. Store airtight at room temperature.
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9
Cashew Tarator can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
