Çerkez Tavuğu (Circassian Chicken) Recipe
Cerkez Chicken (Circassian Chicken) is a favourite mezze o ours. It is served with pita bread triangles and small romaine or endive leaves which I love.
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinServings12
Ingredients
1 large Chicken breast (1 1/2#)
3 cups Walnuts
5 thin slices Bread (stale)
8 cloves Roasted Garlic
1/2 tsp Salt
1 tsp Black pepper
2 1/2 cups Chicken broth
2 tsp Olive oil
1+ tsp Red pepper (cayenne)
2 tabs fried crisp shallots (the kind from Asian markets)
Pita Bread lightly brushed with olive oil, fried, then cut into triangles
Inner small leaves of romaine lettuce
Italian flat leaf parsley chopped for garnish
RED-TINTED OIL
1 Tbs. walnut oil
1/4 tsp. Near East or Aleppo pepper
Directions
Simmer chicken in water for 35 minutes or until tender; drain. Reserve broth. Bone chicken. Remove skin.
Cut or tear into 5-6 cm (1-1 ½ inch) long and 1-1 ½ cm (1/4-1/2 inch) thick strips.
Arrange leaves and pita bread around the side of the dish/platter.
Then arrange the chicken into the center of the serving dish or large platter just to the edges of the pita and romaine.
Set aside.
Combine walnuts, bread slices (soaked in reserved chicken broth and squeezed dry) garlic; chopped crisp shallots, mix well.
Place into blender or a food processor container. Process until well blended.
Add salt, black pepper and chicken broth gradually blending thoroughly until it gets medium white sauce consistency.
Pour over chicken.
Heat oil. Stir in red pepper.
Remove from heat.
Sprinkle over walnut sauce.
To make the red-tinted oil: Gently reheat the cooked chicken in a 350° F oven until warm. Heat the walnut oil in a very small saucepan, add the Near East pepper, and swirl to combine; heat just to a sizzle. Remove from the heat and allow the pepper to settle. Dribble the red-tinted oil over the surface of the dish, making decorative swirls.
Garnish with a little chopped parsley
Serve at room temperature.
This is an easy tasty first course.
Excellent with a dry crisp white wine such as Chardonnay or Sauvignon Blanc.
The dish originated from the Circassians. It is called “Mamursa†in Bolu province and served with traditional corn bread.
In original recipe walnuts are crushed between two stones and oil is dispersed. This oil is sprinkled over walnut sauce.
In some villages of Bolu, boiled rice is used instead of bread in sauce. In the black sea region hazelnuts are substituted for walnuts.
This dish is very popular all over the country. It is usually prepared for buffet type luncheons or suppers, or served on special days as an appetizer. It may be garnished with parsley.
Cut or tear into 5-6 cm (1-1 ½ inch) long and 1-1 ½ cm (1/4-1/2 inch) thick strips.
Arrange leaves and pita bread around the side of the dish/platter.
Then arrange the chicken into the center of the serving dish or large platter just to the edges of the pita and romaine.
Set aside.
Combine walnuts, bread slices (soaked in reserved chicken broth and squeezed dry) garlic; chopped crisp shallots, mix well.
Place into blender or a food processor container. Process until well blended.
Add salt, black pepper and chicken broth gradually blending thoroughly until it gets medium white sauce consistency.
Pour over chicken.
Heat oil. Stir in red pepper.
Remove from heat.
Sprinkle over walnut sauce.
To make the red-tinted oil: Gently reheat the cooked chicken in a 350° F oven until warm. Heat the walnut oil in a very small saucepan, add the Near East pepper, and swirl to combine; heat just to a sizzle. Remove from the heat and allow the pepper to settle. Dribble the red-tinted oil over the surface of the dish, making decorative swirls.
Garnish with a little chopped parsley
Serve at room temperature.
This is an easy tasty first course.
Excellent with a dry crisp white wine such as Chardonnay or Sauvignon Blanc.
The dish originated from the Circassians. It is called “Mamursa†in Bolu province and served with traditional corn bread.
In original recipe walnuts are crushed between two stones and oil is dispersed. This oil is sprinkled over walnut sauce.
In some villages of Bolu, boiled rice is used instead of bread in sauce. In the black sea region hazelnuts are substituted for walnuts.
This dish is very popular all over the country. It is usually prepared for buffet type luncheons or suppers, or served on special days as an appetizer. It may be garnished with parsley.
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