Turkish Circassian Chicken
Delight your tastebuds with the rich and creamy flavors of Turkish Circassian Chicken, a traditional dish that combines tender shredded chicken with a luscious walnut sauce. Perfectly seasoned with garlic, paprika, and cumin, this recipe brings together expertly simmered chicken breast and a silky blend of ground walnuts and stale bread, creating a velvety texture that’s deeply satisfying. Finished with a drizzle of warm paprika-infused olive oil and a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Often served at room temperature, Turkish Circassian Chicken is an essential addition to any mezze spread or enjoyed as a standalone centerpiece with crusty bread. Quick to prepare in under an hour, it's a flavorful and unique way to explore classic Turkish cuisine right in your kitchen.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1000 ml Water
- 1 teaspoon Salt
- 2 Bay leaves
- 1 medium Onion
- 200 grams Walnuts
- 100 grams Stale bread (crust removed)
- 2 Garlic cloves
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 3 tablespoons Olive oil
- 250 ml Chicken stock (reserved from boiling)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Place the chicken breast in a large pot along with water, salt, bay leaves, and a peeled and halved onion. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and set it aside to cool. Strain and reserve the chicken stock for later use.
While the chicken is cooling, prepare the walnut sauce. In a food processor, grind the walnuts, stale bread, and garlic cloves into a fine mixture.
Add the paprika, ground cumin, and 250 ml of the reserved chicken stock to the walnut mixture. Blend until smooth and creamy. If the sauce is too thick, add a bit more stock, one tablespoon at a time, to reach the desired consistency.
Shred the cooled chicken into bite-sized pieces using your hands or two forks.
In a serving dish, layer the shredded chicken and pour the walnut sauce over it, ensuring all the chicken is coated evenly.
Heat the olive oil in a small skillet over medium heat, then remove it from heat and stir in a pinch of paprika. Drizzle this infused oil over the dish for added color and flavor.
Garnish with chopped parsley and serve at room temperature or slightly chilled. This dish pairs wonderfully with fresh bread or as part of a mezze spread.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 15.9 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2856 mg | 61% | |
*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.
