Recipe

Cerkez Tavugu -circassian Chicken Recipe

Add Step-by-Step Photos	Kutadkubilik / All my dishes 4 months, 2 weeks ago Circassian chicken is a Turkish dish of Georgian origin (walnuts are a signature ingredient of Georgian cuisine). Excellent with a dry crisp white wine such as Chardonnay or Sauvignon Blanc. Circassians. It is called Mamursa in Bolu .pr... More Prep:15m Cook:30m Servings:12	Kutadkubili
	savour chicken gourmet party erkez tavuu circassian chicken turkish mezze recipe middle east turkey

Walnut Sauce mixed w

Exotic meal, plated.

Add Photos

Does this look good? Yeah! / Nope

Fans

quaziefly

goblue434

terryr

rhianna

binky67

refugeesre

reviews

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 and 1 onion 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

Cerkez Chicken (Circassian Chicken) is a favourite mezze o ours. It is served with pita bread triangles and small romaine or endive leaves

Recent Gawkers

Not quite what you're looking for? See more Appetizers / Dips

Or see more just like this

Comments

rhianna 4 months, 2 weeks ago said:
Oh my goodness ~ here is another of your great recipes which I will try very soon! What other peppers can one substitute for the Near East or Aleppo pepper? UPDATE: Kutadkubilik answered that: Any red pepper powder can be substituted, such as red chile powder from the Southwest of USA; cayenne; paprika.

rhianna 4 months, 1 week ago said:
Delicious! I highly recommend this. The walnut sauce & the red chile-tinted oil take this dish into the realm of the exotic. I made this marvelous dish twice: at first with leftover chicken, then with chicken breasts boiled in water with onion. Either way is nice. I followed the recipe exactly, except I had to substitute for the Aleppo pepper: once with N.M. red chile powder, & then with the Peruvian red pepper paste "Rocoto". Both were tasty, but only the powder actually tinted the oil red. The first time I poured the excellent creamy walnut sauce over the minced chicken. The next time I mixed the chicken with the sauce before slightly warming it in the toaster oven. I served the plates with all components separated, as suggested. When I ate mine, I first stuffed the pita pocket triangle with a little bit of everything. Excellent meal! ~~~~ I actually made fresh pita bread with Kutadkubilik's own Pita recipe ~ another excellent recipe! When the bread was fresh, we ate it fresh with the Circassian Chicken meal. Later I tried the pita as directed: brushed with olive oil & then pan-fried. Once I even heated up a buttered flour tortilla to try it that way. Every way I had this chicken dish was great.

Add a Comment