Note: For a fall story on walnuts, we turned up this complexly flavored stew from "Please to the Table: The Russian Cookbook," by Anya von Bremzen and John Welchman. The intricate blending of spices is typical of Georgian cooking.

2 pounds chicken breasts with bone, well rinsed and patted dry

2 pounds chicken thighs, well rinsed and patted dry

2 quarts chicken stock or canned broth

3 1/2 cups walnut pieces

10 large cloves garlic, coarsely chopped

1 large bunch cilantro, stems removed

1 small dried red chile, chopped

1/2 teaspoon coarse (kosher or sea) salt

1 tablespoon unsalted butter

3 large onions, finely chopped

1 tablespoon flour

3 egg yolks

3/4 teaspoon sweet Hungarian paprika

1/4 teaspoon cayenne pepper, or more to taste

1/2 teaspoon ground fenugreek

3/4 teaspoon ground coriander

Dash ground cinnamon