Recipe by Michelle Pilarczyk

Serves 8 – 10

Serve with Tomato Salad and Pita Bread

 

Turkish Circassian Chicken with Paprika Walnut Sauce 2

Ingredients

Chicken

  • 1 x 2kg chicken – cut into 8 pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 8 black peppercorns
  • 1 tbsp salt
  • 2 bay leaves
  • 6 sprigs parsley

Paprika Oil

  • 3 tbsp walnut oil
  • 2 tsp good paprika

Walnut Sauce

  • 140g French Bread (8 slices), remove crusts (will then be 70g)
  • 1-2 cups whole milk (enough to cover bread)
  • 340g walnuts (about 3 cups)
  • 1 1/2 tbsp minced garlic (about 4-5 cloves)
  • 1/4 cup plus 2 tbsp minced onion
  • 1 tbsp plus 2 tsp good paprika
  • 1 tsp cayenne pepper
  • salt

Garnish

  • Walnut halves
  • Parsley

Instructions

Turkish Circassian Chicken with Paprika Walnut Sauce 3 Turkish Circassian Chicken with Paprika Walnut Sauce 4

  1. Rinse the chicken pieces and pat dry. Reserve.
  2. Put 6 cups (1.4L) water into a pot with the onion, carrots, peppercorns, salt, bay leaves and parsley. Bring to a boil then let simmer for 20 mins.
  3. Add the chicken pieces (and more water to ensure chicken is covered) and simmer in the broth for a further 20 mins. Let cool in the cooking liquid.
  4. Remove pieces from the pot. Remove the skin and bone and discard. Pull the meat apart into bite size pieces. Strain the chicken stock and reserve. Discard vegetables.
  5. Meanwhile, infuse the walnut oil with paprika by heating in a skillet until warm, and stirring in the paprika. Leave this mixture on a warm spot on the stove.
  6. To make the walnut sauce, soak the bread in some milk (enough to cover the bread) until soft (10-15 mins should suffice). Then squeeze it dry and set aside.
  7. Grind the walnuts in a food processor or blender until fine. Put them in a large bowl. Crumble in the bread. Stir in the garlic, onion, paprika, cayenne, salt and 2 cups of the strained chicken stock. Pour back into the food processor / blender. Mix and process (in batches if necessary) to make a smooth sauce. Adjust taste with salt. Add a little more chicken stock if necessary to make a thick pouring consistency.
  8. Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter and pour the remaining walnut sauce over it.
  9. Pour the paprika-infused oil over the dish. Garnish with walnut haves and parsley leaves
  10. Serve cold or at room temperature. It will keep several days in the refrigerator.

Turkish Circassian Chicken with Paprika Walnut Sauce 5 Turkish Circassian Chicken with Paprika Walnut Sauce 6 Turkish Circassian Chicken with Paprika Walnut Sauce 7 Turkish Circassian Chicken with Paprika Walnut Sauce 8

 

Download PDF here: Turkish Circassian Chicken with Paprika Walnut Sauce

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