Circassian Chicken In Walnut Sauce
Published March 7, 1995
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large onion plus ½ 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 ½ cups walnuts
2 medium cloves garlic, crushed
⅛ to ¼ teaspoon cayenne pepper
Nutritional analysis per serving
19 grams carbs; 128 milligrams cholesterol; 785 calories; 16 grams monosaturated fat; 32 grams polyunsaturated fat; 11 grams saturated fat; 63 grams fat; 6 grams fiber; 645 milligrams sodium; 42 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 ½ 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.
- Step 2
Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
- Step 3
Soak the bread in a little water, and squeeze it dry.
- Step 4
Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
- Step 5
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.
- Step 6
Crumble the bread into the walnuts. Stir in garlic, ½ 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.
- Step 7
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.
Private Notes
Comments
Circassian correction to the recipie… No need to soak the bread, make sure it is a few days old and dry. Then do not use the stock insted you need to use milk and heavy cream (half the amount of milk). Since you will not have the traditional salty paste (pırpılcıka) add some paprika paste with a lot of garlic and some fresh coriander (just enough to change the color of the souce to pink). There is dairy in the souce so it can go bad very quickly, never taste the souce with same spoon twice!
Circassian correction to the recipie… No need to soak the bread, make sure it is a few days old and dry. Then do not use the stock insted you need to use milk and heavy cream (half the amount of milk). Since you will not have the traditional salty paste (pırpılcıka) add some paprika paste with a lot of garlic and some fresh coriander (just enough to change the color of the souce to pink). There is dairy in the souce so it can go bad very quickly, never taste the souce with same spoon twice!