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turkish circassian chicken with walnut sauce

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This is great served on a buffet or as an appetizer on toast rounds. It is really best served the day after it is made....the flavors develop more. This is known as Cerkez Tavugu in Turkey.

yield 6 -8
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For turkish circassian chicken with walnut sauce

  • 3 lb
    chicken breasts, boneless, skinless
  • 4 c
    water
  • 2 tsp
    salt
  • 3 Tbsp
    olive oil
  • 1
    onion, chopped
  • 2 clove
    garlic, minced
  • 3 Tbsp
    paprika
  • 1/2 tsp
    cayenne pepper
  • 3 c
    walnuts
  • 2-3 slice
    white bread, crust removed, soaked in water and squeezed dry
  • 1 Tbsp
    lemon juice
  • salt, to taste
  • pepper, to taste
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    paprika
  • 2 Tbsp
    fresh parsley, chopped

How To Make turkish circassian chicken with walnut sauce

  • 1
    Put the chicken, water, and salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 25 to 30 minutes or until the chicken is cooked through and tender. Remove chicken, reserving the broth, and set aside to cool. When the chicken is cool, shred it finely with your fingers.
  • 2
    Heat 3 tablespoons olive oil in a saute pan over medium heat. Add the onion and saute until translucent, 3-4 minutes.
  • 3
    Add the garlic, paprika and cayenne pepper and saute for another 2 minutes. Set aside to cool.
  • 4
    Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid, salt and pepper into a blender or food processor. Process until fairly smooth but with a little texture remaining. Remove to a large bowl.
  • 5
    Add the shredded chicken to the walnut sauce. Adjust the seasoning with salt and pepper. Add more poaching liquid if the sauce is too dry. Place in a serving dish and shape decoratively with the tines of a fork.
  • 6
    Heat the remaining 3 tablespoons of olive oil and the paprika over medium heat until the oil colors a deep red, 1 to 2 minutes. Drizzle the oil over the chicken. Sprinkle with the chopped parsley and serve warm or at room temperature.
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