250g chicken breast and a piece of meat from a chicken thigh
2 slices of stale whole wheat bread
80g walnut
2-3 garlic cloves
400ml chicken broth
Put the whole chicken in a saucepan, add black peppercorn and onion, then let them boil.
While the chicken is being boiled, pound the walnuts and garlic in a mortar and add the stale bread that is broken up into small pieces using both hands.
Separate the meat from the bones and skin, take a total of 250 g of meat from the breasts and thighs and pull the large chunks of meat into small and thin strips. Let the chicken broth cool.
Add chicken broth to the garlic-walnuts mixture to prepare the Circassian chicken sauce. The sauce should have a soupy consistency.
Add the shredded chicken to this sauce and mix well.
Put olive oil and ground red pepper in a small pan and heat it up to the level just before burning the olive oil.
Pour the Circassian chicken on a plate, drizzle the olive oil-red pepper mix over it and serve.
