Circassian Chicken Recipe

Circassian Chicken
submitted by sumit at


Preparation Time45 MinCooking Time1 Hr 30 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Chicken3 1⁄2 Pound (1 1/2 Kilogram)
 Onions2 , quartered
 Carrot1 , sliced
 Celery stick1 , trimmed and sliced
 Bread slice3 , crusts removed
 Garlic2 Clove (10 gm), roughly chopped
 Chopped walnuts14 Ounce (400 Gram, 3 1/2 Cups)
 Walnut oil15 Milliliter (1 Tablespoon)
 Salt To Taste
 Ground black pepper To Taste
 Chopped walnuts1⁄2 Cup (8 tbs) (For Garnish)
 Paprika To Taste (For Garnish)

Nutrition Facts

Serving size

Calories 1183 Calories from Fat 808

% Daily Value*

Total Fat 90 g138.6%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 177.3 mg

Sodium 324.2 mg13.5%

Total Carbohydrates 22 g7.2%

Dietary Fiber 10.8 g43.1%

Sugars 2.7 g

Protein 71 g141.4%

Vitamin A 41.6% Vitamin C 8.1%

Calcium 12% Iron 32%

*Based on a 2000 Calorie diet


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.