turkish circassian chicken with walnut sauce

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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