Cherkez Chicken
Cherkez Chicken is a delectable Turkish-Caucasian classic that marries tender, shredded chicken with a velvety walnut sauce infused with the earthy flavors of garlic, paprika, and coriander. This dish shines with its unique blend of textures and bold, nutty aroma, thanks to the rich walnut paste made creamy with milk-soaked bread and savory chicken stock. Served slightly warm or at room temperature, it’s perfect for entertaining, especially when paired with crusty bread or fragrant pilaf. Quick to prepare in under an hour and featuring wholesome, easily accessible ingredients, Cherkez Chicken is as comforting as it is elegant—a must-try for lovers of exotic and hearty cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast (bone-in, skin-on preferred)
- 1.5 liters Water
- 2 teaspoons Salt
- 200 grams Walnuts
- 100 grams Bread (stale or fresh, crust removed)
- 100 milliliters Milk
- 3 pieces Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 2 tablespoons Olive oil
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the chicken breast into a large pot and pour in 1.5 liters of water. Add 1 teaspoon of salt and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the chicken is fully cooked and tender. Skim any foam from the surface during cooking.
Remove the chicken from the pot and set aside to cool. Reserve the chicken stock for later use.
While the chicken cools, soak the bread in milk for 5 minutes, then squeeze out the excess liquid.
In a food processor, combine the walnuts, soaked bread, garlic cloves, remaining salt, paprika, ground coriander, and black pepper. Process until you achieve a smooth paste.
Slowly add 250 milliliters of the reserved chicken stock to the walnut mixture while blending, creating a creamy sauce. The consistency should be thick but spreadable. Adjust seasoning with additional salt if needed.
Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into thin strips.
Arrange the shredded chicken on a serving platter and generously spread the walnut sauce over the chicken.
Heat olive oil in a small pan, then drizzle it over the chicken and sauce. Optional: Sprinkle finely chopped parsley on top as a garnish.
Serve Cherkez Chicken slightly warm or at room temperature with crusty bread or a side of pilaf.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
