Circassian Chicken (Çerkez Tavuğu)

Circassian Chicken (Çerkez Tavuğu)

Poached chicken shredded and draped in a creamy walnut sauce, finished with paprika oil.

Total 2 hr 15 min Makes 6 servings Calories 462/serving

Dietary

Halal

Allergens

Tree nuts, Wheat, Dairy

This Ottoman-era Turkish dish pairs tender poached chicken with a rich, garlicky walnut sauce thickened with bread. Served cool or at room temperature, it makes an elegant appetizer or light main course, often finished with a drizzle of vivid paprika oil for color and a touch of smoke.

Ingredients

  • 2 pounds bone-in, skin-on chicken breasts or thighs
  • 1 onion, halved
  • 1 carrot, peeled and halved
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt, plus more to taste
  • 6 cups water
  • 2 cups walnuts, toasted
  • 2 slices white sandwich bread, crusts removed
  • 2 cloves garlic, minced
  • 1 1/2 cups reserved chicken poaching broth
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons walnut oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon sweet paprika
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1/4 cup walnuts, chopped, for garnish

Method

  1. Place the chicken, onion, carrot, bay leaves, peppercorns, and 1 teaspoon salt in a 6-quart saucepan. Add the water, ensuring the chicken is submerged.

  2. Bring to a boil over high heat, then reduce to a gentle simmer, skimming any foam. Cover partially and simmer until the chicken is cooked through and tender.

  3. Remove the chicken to a plate and let cool slightly. Strain the broth, discarding the solids, and reserve 1 1/2 cups for the sauce; set the rest aside for another use.

  4. Once the chicken is cool enough to handle, discard the skin and bones and shred the meat into bite-sized pieces. Set aside.

  5. Tear the bread into pieces and soak in a small bowl with 1/4 cup of the reserved broth until softened, about 2 minutes.

  6. In a food processor, combine the toasted walnuts, garlic, and soaked bread. Process until finely ground and paste-like.

  7. With the processor running, slowly stream in the remaining reserved broth, blending until the sauce is smooth and the consistency of thick cream. Season with 1 teaspoon salt and the cayenne pepper.

  8. Transfer about two-thirds of the walnut sauce to a large bowl. Add the shredded chicken and toss to coat evenly.

  9. Arrange the sauced chicken on a serving platter and spoon the remaining walnut sauce over the top, spreading to cover completely.

  10. In a small skillet, melt the butter with the walnut oil over low heat. Stir in the paprika and cook, stirring constantly, until fragrant and the oil turns deep red.

  11. Drizzle the warm paprika oil over the chicken in streaks. Garnish with chopped parsley and chopped walnuts.

  12. Cover and refrigerate until chilled, or serve immediately at room temperature.

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    Circassian Chicken (Çerkez Tavuğu)

    This Ottoman-era Turkish dish pairs tender poached chicken with a rich, garlicky walnut sauce thickened with bread. Served cool or at room temperature, it makes an elegant appetizer or light main course, often finished with a drizzle of vivid paprika oil for color and a touch of smoke.

    2 hr 15 min 6 servings 462 cal

    Ingredients

    • 2 pounds bone-in, skin-on chicken breasts or thighs
    • 1 onion, halved
    • 1 carrot, peeled and halved
    • 2 bay leaves
    • 1 teaspoon black peppercorns
    • 1 teaspoon salt, plus more to taste
    • 6 cups water
    • 2 cups walnuts, toasted
    • 2 slices white sandwich bread, crusts removed
    • 2 cloves garlic, minced
    • 1 1/2 cups reserved chicken poaching broth
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 3 tablespoons walnut oil
    • 1 tablespoon unsalted butter
    • 1 tablespoon sweet paprika
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1/4 cup walnuts, chopped, for garnish

    Method

    1. 1

      Place the chicken, onion, carrot, bay leaves, peppercorns, and 1 teaspoon salt in a 6-quart saucepan. Add the water, ensuring the chicken is submerged.

    2. 2

      Bring to a boil over high heat, then reduce to a gentle simmer, skimming any foam. Cover partially and simmer until the chicken is cooked through and tender.

    3. 3

      Remove the chicken to a plate and let cool slightly. Strain the broth, discarding the solids, and reserve 1 1/2 cups for the sauce; set the rest aside for another use.

    4. 4

      Once the chicken is cool enough to handle, discard the skin and bones and shred the meat into bite-sized pieces. Set aside.

    5. 5

      Tear the bread into pieces and soak in a small bowl with 1/4 cup of the reserved broth until softened, about 2 minutes.

    6. 6

      In a food processor, combine the toasted walnuts, garlic, and soaked bread. Process until finely ground and paste-like.

    7. 7

      With the processor running, slowly stream in the remaining reserved broth, blending until the sauce is smooth and the consistency of thick cream. Season with 1 teaspoon salt and the cayenne pepper.

    8. 8

      Transfer about two-thirds of the walnut sauce to a large bowl. Add the shredded chicken and toss to coat evenly.

    9. 9

      Arrange the sauced chicken on a serving platter and spoon the remaining walnut sauce over the top, spreading to cover completely.

    10. 10

      In a small skillet, melt the butter with the walnut oil over low heat. Stir in the paprika and cook, stirring constantly, until fragrant and the oil turns deep red.

    11. 11

      Drizzle the warm paprika oil over the chicken in streaks. Garnish with chopped parsley and chopped walnuts.

    12. 12

      Cover and refrigerate until chilled, or serve immediately at room temperature.