Circassian Chicken



For chicken broth

  • 1 whole chicken
  • black peppercorn
  • 1 onion

Circassian Chicken

  • 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
  1. Put the whole chicken in a saucepan, add black peppercorn and onion, then let them boil.
  2. 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.
  3. 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.
  4. Add chicken broth to the garlic-walnuts mixture to prepare the Circassian chicken sauce. The sauce should have a soupy consistency.
  5. Add the shredded chicken to this sauce and mix well.
  6. Put olive oil and ground red pepper in a small pan and heat it up to the level just before burning the olive oil.
  7. Pour the Circassian chicken on a plate, drizzle the olive oil-red pepper mix over it and serve.

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