Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
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Circassian Chicken with Walnuts
Çerkez Tavuğu
Finely shredded chicken folded into a creamy walnut, bread and garlic sauce.
- Prep
- 30 min
- Cook
- 35 min
- Rest
- 1 hr
- Total
- 2 hr 5 min
- Servings
- 6
Ingredients
- ¾ lb Chicken breast (boneless, skinless)
- ¾ lb Chicken thigh (boneless, skinless)
- 1 Onion, quartered
- 1 qt Water
- 1 ¾ cups (200 g) Walnuts (shelled), a few pieces reserved for finishing
- 100 g Bread crumb (soft white wheat, stale)
- 2 Garlic cloves, crushed
- 2 tbsp Olive oil (extra-virgin)
- 1 tsp Paprika (sweet)
- Table salt, to taste
- Pepper (black, ground), to taste
Method
Place chicken, onion and water in a saucepan. Bring just to a simmer, skim and poach gently for 25–35 minutes.
Check both cuts: the thickest part must reach 165°F. Remove pieces as they become ready.
Lift chicken onto a clean plate and shred finely once safe to handle. Strain and reserve the cooking broth; discard the onion.
Grind the walnuts, keeping the reserved pieces aside. Soften the bread crumb with enough warm reserved broth to moisten it completely. Blend with ground walnuts, garlic, salt and pepper, adding broth gradually until creamy.
Fold the shredded chicken into the sauce. Transfer to a shallow covered container and refrigerate promptly for at least 1 hour.
Warm the oil with paprika for a few seconds, without scorching. Spoon over the chilled chicken and finish with the reserved walnuts. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Reserve the chicken’s cooking broth for loosening the walnut sauce. Keep some walnut pieces aside for the top; the finished dish should be spoonable rather than dry.
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