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Old 11.09.2011, 20:51
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Circassian Chicken

Can any of my Turkish or similarly knowledgeable friends help me?

I came across a half recipe for Circassian Chicken in the excellent book "The Flavour Thesaurus" - the pairing is for chicken and walnut and it gives this as an example.

Sounds an interesting combination and I'd like to try it.....anybody have an authentic recipe?

(Of course, I could google it, but I'd like a tried, tested and loved version )
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Old 11.09.2011, 22:57
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Re: Circassian Chicken

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Can any of my Turkish or similarly knowledgeable friends help me?

I came across a half recipe for Circassian Chicken in the excellent book "The Flavour Thesaurus" - the pairing is for chicken and walnut and it gives this as an example.

Sounds an interesting combination and I'd like to try it.....anybody have an authentic recipe?

(Of course, I could google it, but I'd like a tried, tested and loved version )
its great, my wife makes that, but i have no idea how she does it
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Old 11.09.2011, 22:57
F16 F16 is offline
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Re: Circassian Chicken

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Can any of my Turkish or similarly knowledgeable friends help me?

I came across a half recipe for Circassian Chicken in the excellent book "The Flavour Thesaurus" - the pairing is for chicken and walnut and it gives this as an example.

Sounds an interesting combination and I'd like to try it.....anybody have an authentic recipe?

(Of course, I could google it, but I'd like a tried, tested and loved version )
actually, i will now ask her to make some for tomorrow. thanks for reminding!
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Old 11.09.2011, 23:12
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Re: Circassian Chicken

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actually, i will now ask her to make some for tomorrow. thanks for reminding!
If you can ask her to write it down, and take a pic too.....would be a nice exchange for the reminder
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Old 11.09.2011, 23:21
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Re: Circassian Chicken

she is sayin its just chicken and walnuts
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Old 11.09.2011, 23:26
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Re: Circassian Chicken

I found this recipe on Internet,
http://www.foodnetwork.com/recipes/e...ipe/index.html

This is a classic Turkish dish found on buffet tables for special occasions. It is served cold as an appetizer. The chicken first is poached and then tossed with a sauce made from crushed walnuts and the poaching liquid.

Ingredients
4 tablespoons walnut oil
4 teaspoons plus 2 tablespoons paprika
4 whole chicken breasts on the bone with the skin, about 3 pounds
1 carrot, cut into pieces
1 rib celery, cut into pieces
1 onion, halved
1 clove garlic, peeled and crushed
2 Turkish bay leaves
Parsley stems
1/4 teaspoon black peppercorns
2 slices firm white bread, crusts removed
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon cayenne
8 ounces lightly toasted walnuts (about 2 cups)
Chopped parsley leaves, garnish
Sliced Turkish bread, or pita bread, accompaniment
Directions
In a small saucepan, gently heat the walnut oil with 4 teaspoons of the paprika. Remove from the heat and let infuse.

In a medium pot, place the chicken, carrots, celery, half of the onion, the garlic clove, bay leaves, parsley stems and peppercorns. Cover with water by 1 to 2 inches (about 1 quart) and bring to a boil. Reduce the heat and simmer until the chicken is tender, about 20 minutes. Remove from the heat and remove the chicken to a plate to cool. Strain the stock into a clean container and let cool.

When the meat is cool enough to handle, shred or chop into pieces.

In a small bowl, soak the bread with enough stock to soften. Let sit for 2 minutes then squeeze dry and tear into pieces.

Chop the remaining onion half.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, remaining 2 tablespoons paprika, and the cayenne and gently cook, stirring, until aromatic and soft but not colored, 5 to 6 minutes. Remove from the heat and let cool.

In a food processor, grind the walnuts. Add the onion mixture, bread pieces and enough of the reserved stock to blend, about 1 cup. Process to make a smooth paste, adding additional stock 1 tablespoon at a time as needed. Adjust the seasoning, to taste, with salt and pepper.

In a bowl, toss the chicken pieces with half of the sauce to coat. Place on a decorative platter and spread the rest of the sauce over the top.

Drizzle with the paprika-infused walnut oil and garnish with parsley. Serve at room temperature with bread.
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