Turkey | Poultry | Chicken | Walnuts

Çerkez Tavugu

(Turkish Circassian chicken with walnut sauce)

Yield: 6-8 portions


INGREDIENTS PREP AMOUNT
Chicken breast skinless, boneless 3 lbs
Onion chopped 1 each
Carrot peeled, chopped 1 each
Water 4 cups
Salt 2 tsp
Bay leaf 1 each
Thyme, dried 1 tsp
Cloves, whole 4-5 each
 
Butter, unsalted 1 Tbsp
Olive oil   2 Tbsp
Onion chopped 1 each
Garlic minced 2 cloves
Paprika, sweet   3 Tbsp
Pepper, cayenne   1 tsp
     
Walnuts   3 cups
Bread, white crust removed, soaked in water and squeezed dry 2-3 slices
Lemon juice   1 Tbsp
Salt & pepper   to taste
     
Olive oil   3 Tbsp
Paprika, sweet   2 Tbsp
     
Parsley minced 2 Tbsp

METHOD

Basic Steps:  Simmer → Sauté → Puree → Mix → Garnish
  1. Put first set of ingredients in a pot and simmer 25-30 minutes.
  2. Remove chicken and strain liquid, discarding vegetables. Reduce liquid over heat to 2 cups. Cool. Shred chicken
  3. Sauté second onion in butter and oil. When translucent, add garlic, paprika and cayenne. Cool.
  4. Place onion mixture, bread, walnuts, lemon juice and poaching liquid in a blender or food processor. Puree until smooth. Add salt and pepper to taste.
  5. Mix shredded chicken and walnuts sauce and put in serving dish.
  6. Heat olive oil and paprika over medium flame until oil colors a deep red. Drizzle oil over chicken. Sprinkle with minced parsley. Serve.

VARIATIONS

  • Add a little water to the walnut sauce if it is too thick. It should be a thick sauce, but not pasty.
  • Serve with rice or bulgur pilaf or slices of good, crusty bread.

NOTES

  • Circassian chicken is a Turkish dish of Georgian origin (walnuts are a signature ingredient of Georgian cuisine). It is best served warm or at room temperature, and it tastes even better the next day.
  • Makes a great buffet or appetizer dish.