CIRCASSIAN CHICKEN
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
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
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
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
Provided by Marian Burros
Categories dinner, main course
Time 1h30m
Yield 8 appetizer servings
Number Of Ingredients 13
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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CIRCASSIAN CHICKEN – TURKISH FOODIE
From turkishfoodie.com
Cuisine TurkishCategory Side DishServings 6Calories 105 per serving
- Put the whole chicken, onion, salt, and ground black pepper in a pan. Add water until it covers the whole chicken and boil it at medium heat. Remove the foam that forms on top during boiling to have a clear broth. Simmer until the chicken is tender. Usually, it takes about 45-50 minutes.
- Remove the chicken from the pan and set aside to cool. After it is cool enough to handle, remove the skin and excess fat. Then, remove the chicken meat from the bones and tear it into strips, and set aside.
- For the walnut dressing, soak the bread slices into the broth and then squeeze dry and crumble the bread into a food processor. Add crushed walnuts, garlic cloves, red pepper flakes, and ground coriander seed into the food processor. And then, combine these in a food processor to form a paste.
- In a bowl, combine the walnut dressing with chicken strips. And then put the mix into a serving plate.
CIRCASSIAN CHICKEN RECIPE - EVELINE ZOUTENDIJK | FOOD
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4/5 Category MezeServings 4Total Time 1 hr 30 mins
- Put the chicken in a large soup pot. Add the onion, allspice, cloves, peppercorns, bay leaves and coriander seeds. Add enough water to cover the chicken and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked, about 30 minutes. Transfer the chicken to a plate and when it is cool enough to handle, discard the skin and pull the meat off the bones in shreds.
- Strain the fragrant chicken broth and transfer 3 cups to a small saucepan. Boil until reduced by half, about 10 minutes. Season with salt.
- In a small bowl, mash the pita in the milk until it is completely soaked. Transfer the pita to a food processor. Add the walnuts and garlic and process to a paste. With the machine on, add about 1 cup of the reduced broth in a thin stream until a thick sauce forms; add more of the broth if necessary. Season the walnut sauce with salt and pepper and scrape half of it into a bowl. Fold the shredded chicken and the cilantro into the walnut sauce. Mound the chicken on a plate, top with a pinch of Turkish red pepper and serve. Pass the extra walnut sauce at the table.
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- Place chicken, meat-side down, in a large saucepan and add broth. Bring to a simmer over high heat. Reduce heat, cover and simmer, turning occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes.
- Meanwhile, process walnuts and garlic in a food processor to a fine-textured paste. Add 1/4 cup cilantro; pulse just to combine. Mix salt, coriander, paprika, Aleppo, savory (or tarragon), cinnamon, fenugreek and saffron in a small bowl.
- Wash and dry the pan. Add butter and oil and heat over medium heat until the butter is melted. Add onion and cook, stirring, until very soft but not browned, 3 to 5 minutes. Add the spice mixture and cook, stirring, for 30 seconds. Add the broth and bring to a simmer over high heat. Reduce heat to medium-low and add the walnut mixture; whisk until smooth. Cook, whisking occasionally, until the sauce starts to thicken, 3 to 5 minutes. Remove from heat.
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