Circassian Chicken Recipe
Summary
Preparation Time45 MinCooking Time1 Hr 30 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| 1.5 kg / 3-3 1/2 lb chicken | ||
| Onions | 2 , quartered | |
| Carrot | 1 , sliced | |
| 1 celery stick, trimmed and sliced | ||
| Peppercorns | 6 | |
| 3 slices bread, crusts removed | ||
| 2 garlic cloves, roughly chopped | ||
| 400 g / 14 oz / 3 1/2 cups chopped walnuts | ||
| 15 ml / 1 tbsp walnut oil | ||
| Salt and ground, black pepper | ||
| Chopped walnuts and paprika, to garnish | ||
Directions
1. Place the chicken in a large pan, with the onions, carrot, celery and peppercorns. Add enough water to cover, and bring to the boil. Simmer for about 1 hour, uncovered, until the chicken is tender. Leave to cool in the stock. Drain the chicken, reserving the stock.
2. Tear up the bread and soak in 90 ml / 6 tbsp of the chicken stock. Transfer to a blender or food processor, with the garlic and walnuts, and add 250 ml / 8 fl oz / 1 cup of the remaining stock. Process until smooth, then transfer to a pan.
3. Over a low heat, gradually add more chicken stock to the sauce, stirring constantly, until it is of a thick pouring consistency. Season with salt and pepper, remove from the heat and leave to cool in the pan. Skin and bone the chicken, and cut into bite-size chunks.
4. Place in a bowl and add a little of the sauce. Stir to coat the chicken, then arrange on a serving dish. Spoon the remaining sauce over the chicken, and drizzle with the walnut oil. Sprinkle with walnuts and paprika and serve at once.
2. Tear up the bread and soak in 90 ml / 6 tbsp of the chicken stock. Transfer to a blender or food processor, with the garlic and walnuts, and add 250 ml / 8 fl oz / 1 cup of the remaining stock. Process until smooth, then transfer to a pan.
3. Over a low heat, gradually add more chicken stock to the sauce, stirring constantly, until it is of a thick pouring consistency. Season with salt and pepper, remove from the heat and leave to cool in the pan. Skin and bone the chicken, and cut into bite-size chunks.
4. Place in a bowl and add a little of the sauce. Stir to coat the chicken, then arrange on a serving dish. Spoon the remaining sauce over the chicken, and drizzle with the walnut oil. Sprinkle with walnuts and paprika and serve at once.
Chef
