In this otherwise straightforward chicken dish, candied spiced walnuts are used as a crunchy topper, and cashews are transformed into a creamy sauce called tarator. You’ll find variations of this sauce (also sometimes used as a dip) all over the Middle East, from Syria and Lebanon (where tahini is generally used) to Turkey (usually almonds or walnuts). Another key difference: the acid. In Turkey, vinegar is sometimes used, but lemon juice is standard in both Syria and Lebanon. Here, Chef Renee Erickson does her own version using cashews.