Turkish Circassian Chicken Recipes

Steps:

• 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.

Steps:

• Put the chicken, vegetables, bayleaf, thyme and salt in a pot, add the water.
• Bring to a boil and then simmer for about 15 minutes.
• Remove and strain the chicken. Let it cool.
• Keep the stock and one of the onions.
• Shred the chicken into 2" strips.
• In a pot, simmer the stock down to 2 cups.
• In a blender, grind the walnuts till they are finely chopped.
• Remove the crusts of the bread. Soak them first and then squeeze them dry.
• Add the bread, onion, garlic, lemon juice, paprika, salt& pepper into the blender and mix together.
• Slowly add in the stock and puree until smooth. (if it's too thick add a little milk).
• Mix shredded chicken and hald of the walnut sauce and put in serving dish.
• Spread the rest of the sauce over it.
• Heat olive oil and paprika over medium heat until the oil turns into red. Drizzle it over chicken.
• Sprinkle with minced parsley.
• Enjoy!

Steps:

• Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 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.
• Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
• Soak the bread in a little water, and squeeze it dry.
• Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
• 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.
• Crumble the bread into the walnuts. Stir in garlic, 1/2 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.
• 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.