📝 About This Recipe
A jewel of Ottoman palace cuisine, Circassian Chicken is an elegant, velvety braise that transforms humble poultry into a sophisticated masterpiece. This dish features succulent, slow-poached chicken shredded into a rich, creamy sauce made from toasted walnuts, artisanal bread, and aromatic spices. Finished with a vibrant drizzle of paprika-infused walnut oil, it offers a complex balance of earthy nuttiness and delicate heat that has captivated diners for centuries.
🥗 Ingredients
The Poaching Liquid
- 1 piece Whole Chicken (approx. 3-4 lbs, organic preferred)
- 1 large Yellow Onion (peeled and halved)
- 1 large Carrot (roughly chopped)
- 1 piece Celery Stalk (roughly chopped)
- 6-8 whole Black Peppercorns
- 2 pieces Bay Leaf (dried)
The Walnut Sauce
- 2.5 cups Walnut Halves (shelled and lightly toasted)
- 3 slices Stale Sourdough or White Bread (crusts removed)
- 3-4 pieces Garlic Cloves (minced into a paste)
- 1.5 cups Chicken Stock (reserved from the poaching liquid)
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt (to taste)
The Finishing Oil & Garnish
- 3 tablespoons Extra Virgin Olive Oil (or walnut oil)
- 1 teaspoon Turkish Pul Biber or Aleppo Pepper (or sweet paprika)
- 1 handful Fresh Parsley (finely chopped for garnish)
- 2 tablespoons Reserved Walnuts (roughly crushed)
👨🍳 Instructions
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1
Place the whole chicken in a large heavy-bottomed pot. Add the onion, carrot, celery, peppercorns, and bay leaves. Cover with cold water (about 8-10 cups).
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2
Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface to ensure a clean, clear stock.
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3
Cover and simmer for 50-60 minutes until the chicken is falling off the bone. Remove the chicken to a platter and let it cool slightly. Strain the stock and reserve 2 cups for the sauce.
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4
While the chicken cools, soak the bread slices in 1/2 cup of the warm chicken stock until soft.
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5
Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat by hand into long, thin fibers. Do not chop it; the texture should be stringy and delicate.
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6
In a food processor, pulse 2 cups of the walnuts until they are finely ground (be careful not to turn them into butter). Add the soaked bread (squeezing out excess liquid first), garlic paste, coriander, and salt.
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7
Gradually stream in the remaining 1 cup of chicken stock while processing until a thick, smooth, yogurt-like consistency is achieved.
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8
In a large mixing bowl, combine the shredded chicken with two-thirds of the walnut sauce. Mix gently until every strand of chicken is well-coated.
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9
Transfer the chicken mixture to a shallow serving platter, smoothing the top. Spread the remaining walnut sauce evenly over the top as a final layer.
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10
Prepare the finishing oil: Heat the olive oil (or walnut oil) in a small skillet over low heat. Add the Aleppo pepper or paprika and stir for 30-60 seconds until the oil turns a vivid red and smells toasted.
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11
Drizzle the warm infused oil in a decorative pattern over the chicken. Garnish with the reserved crushed walnuts and fresh parsley.
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12
Allow the dish to rest at room temperature for at least 30 minutes before serving. This allows the flavors to meld and the sauce to set slightly.
💡 Chef's Tips
For the most authentic texture, use a mortar and pestle for the walnuts instead of a food processor; it releases more natural oils. Always shred the chicken by hand while it is still slightly warm to get the longest, thinnest fibers. If the sauce feels too thick after sitting, stir in a tablespoon of warm stock to loosen it before serving. Ensure your walnuts are fresh; old walnuts can turn bitter and ruin the delicate creaminess of the sauce. Don't skip toasting the walnuts—it adds a deep, smoky dimension that defines the dish.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as a luxurious 'Meze' (appetizer). Pair with warm, crusty sourdough bread or traditional Turkish Pide to scoop up the sauce. Accompany with a crisp, acidic salad of shepherd’s salad (Çoban Salatası) to cut through the richness. Enjoy with a glass of chilled, dry white wine like a Turkish Narince or a crisp Sauvignon Blanc. Serve as a main course alongside a buttery rice pilaf with orzo.