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FOR CHICKEN:
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Brown chicken in a little olive oil. Place pieces in roasting pan, and then brown onions and garlic in oil from chicken. Add the 4 spices, and cook a bit longer. Add to chicken pieces in roasting pan, along with rest of ingredients, except walnuts. Roast for about 2 hours, until chicken is tender. Remove chicken pieces and cool them to handling temperature. Discard bay leaves. Remove skin and bones from chicken, and pull meat into large shred. Return meat to pan, mix and adjust seasonings. Heap onto serving platter and top with the nuts.
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Serve over Hunkar Begendi
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FOR HUNKAR BEGENDI:
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Poke holes in eggplants with a fork, and cook over hot coals or flames, close to heat source. Keep turning them so all four sides cook and turn dark brown and charred, and flesh inside becomes very soft.
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Hold top of eggplant with a towel, over a large bowl. Cut down the side, and scoop out the inside, into the bowl. Remove any pieces of charred skin that may fall in.
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Mash the pulp and whip with wire whisk, as you add lemon juice. Beat until it becomes light in color and broken down to a creamy consistency.
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Melt butter in pan and mix in flour. Slowly add half the milk and stir until thickened. Add a small grating of nutmeg. Add the eggplant, and cheese and heat a few minutes, stirring. Add more milk if it appears too thick. Season with Salt and Pepper.
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Serve with either stewed meat or Turkish Style Chicken heaped in the center.
