Circassian Chicken Recipes

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CIRCASSIAN CHICKEN



Circassian Chicken image

This is from Simply Recipes (in my opinion the best food blog out there!) www.simplyrecipes.com by Elise Bauer.

Provided by Queen Dana

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 full chicken breasts (both halves)
4 tablespoons olives or 4 tablespoons walnut oil
4 teaspoons paprika
1 1/2 cups chopped walnuts
3 chopped garlic cloves
2 tablespoons chopped green onions
1 teaspoon cayenne
2 tablespoons chopped parsley
2 slices bread, crusts removed
1 quart chicken stock
salt
black pepper
1 the lemon, juice of

Steps:

  • Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.
  • Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat.
  • Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread.
  • Set aside ½ cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley.
  • Put the rest of the walnuts into a food processor with the garlic, the cayenne, about a teaspoon of salt, the rest of the parsley and the soaked bread. Buzz to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time.
  • Stir the paprika-oil, then pour it into the food processor and buzz to combine. Taste the mixture to see if it needs salt.
  • Pull the skin off the chicken breasts and tear the meat into shreds. Put it in the bowl with the unchopped walnuts, green onions and such.
  • Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste and stir one more time to combine.

Nutrition Facts : Calories 556.4, Fat 39.9, SaturatedFat 5.7, Cholesterol 53.6, Sodium 550.9, Carbohydrate 24.9, Fiber 4.7, Sugar 6.1, Protein 29.5

TURKISH CIRCASSIAN CHICKEN



Turkish Circassian Chicken image

This is a delicious chicken dish with a creamy walnut sauce. Serves best as an appetizer n goes well with corn bread (or rice/bulgur pilaf)!

Provided by Dinu9582

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 (3 lb) roasting chickens (you can also use boneless chicken breast instead)
2 medium onions, chopped
1 medium carrot, chopped
4 cups water
2 teaspoons salt
1 bay leaf
1 teaspoon thyme, dried
4 cloves
5 garlic cloves, minced
3 teaspoons paprika
3 cups walnuts
4 slices white bread
1 tablespoon lemon juice
seasoning (salt& pepper)
3 tablespoons olive oil
2 tablespoons paprika
2 tablespoons fresh parsley, minced

Steps:

  • Put the chicken, vegetables, bayleaf, thyme and salt in a pot, add the water.
  • Bring to a boil and then simmer for about 15 minutes.
  • Remove and strain the chicken. Let it cool.
  • Keep the stock and one of the onions.
  • Shred the chicken into 2" strips.
  • In a pot, simmer the stock down to 2 cups.
  • In a blender, grind the walnuts till they are finely chopped.
  • Remove the crusts of the bread. Soak them first and then squeeze them dry.
  • Add the bread, onion, garlic, lemon juice, paprika, salt& pepper into the blender and mix together.
  • Slowly add in the stock and puree until smooth. (if it's too thick add a little milk).
  • Mix shredded chicken and hald of the walnut sauce and put in serving dish.
  • Spread the rest of the sauce over it.
  • Heat olive oil and paprika over medium heat until the oil turns into red. Drizzle it over chicken.
  • Sprinkle with minced parsley.
  • Enjoy!

Nutrition Facts : Calories 836.3, Fat 69.2, SaturatedFat 11.4, Cholesterol 106.9, Sodium 978, Carbohydrate 23.8, Fiber 6.5, Sugar 4.7, Protein 36.5

CIRCASSIAN CHICKEN IN WALNUT SAUCE



Circassian Chicken In Walnut Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 8 appetizer servings

Number Of Ingredients 13

1 large onion plus 1/2 cup minced
1 cup coarsely chopped carrots
8 peppercorns
Salt
2 bay leaves
6 sprigs parsley
3 pounds chicken, cut up
1 tablespoon walnut oil
1 teaspoon plus 1 tablespoon paprika
4 slices white bread, crusts removed
3 1/2 cups walnuts
2 medium cloves garlic, crushed
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
  • Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
  • Soak the bread in a little water, and squeeze it dry.
  • Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
  • When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
  • Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
  • Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 550 milligrams, Sugar 3 grams, TransFat 0 grams

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