• Poach the chicken. Place the chicken, onion, and cilantro or parsley stalks (reserving leaves for sauce) in a large, heavy bottomed pot. Add water to the pan, season with salt and black pepper, cover and bring to the boil. Then reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the chicken is fully cooked, skimming off any scum that forms on the surface with a slotted spoon.
• Shred the chicken. Lift out the chicken onto a large plate and set aside to cool, keeping the cooking liquid. When the chicken is cool enough to handle, shred it into thin strips and place into a deep serving dish.
• Make the sauce. Place the bread slices in a shallow dish and soak in 2 ladlefuls of the chicken cooking liquid. Once fully soaked, squeeze out the excess liquid and crumble the bread into a food processor or blender. Add the walnuts, garlic and Aleppo pepper, and season with a big pinch each salt and black pepper. Pulse to combine.
• Adjust the texture. Ladle in 1 1/2 cups (340 ml) of the cooking liquid and puree to form a loose, pourable, creamy sauce. Take care not to over process; you want to retain some texture of the walnuts. Reserve about a tablespoon of chopped cilantro or parsley for garnish and stor the rest into the sauce. Check and adjust the seasoning, if necessary.

Combine. Add the walnut sauce to the chicken and stir to coat.

• Make the Aleppo Pepper Oil. When ready to serve, warm the olive oil in a small saucepan over low heat and add the Aleppo pepper. Stir gently for 40 to 45 seconds and set aside.
• Finish and serve. Sprinkle the reserved chopped cilantro or parsley over the chicken, along with chopped walnuts. Drizzle with the warm infused oil on top.