Circassian Chicken
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
500 kcal
-
Course
Salad, Appetizer, Condiments, Snacks
-
Cuisine
Turkish
Circassian Chicken
Report
This wonderful chicken salad/dip is a rich, filling dish from Turkey. Walnuts and yoghurt, lightly spice the poached chicken to create something so decadent and wonderful. It's the perfect dish to spread over crusty toasted bread.
Share:
Ingredients
To poach the chicken
- 2 chicken breasts (around 10½oz/300g total)
- ½ onion (peeled and cut in half again)
- 1 parsley sprig
- 1 bay leaf
- ½ tsp black peppercorns
Walnut Sauce
- 2 tbsp butter (unsalted)
- ½ onion (finely diced)
- 2 garlic cloves (chopped)
- 1 tsp paprika
- 2 bread slices (Thick cut, crusts removed)
- 1 cup walnuts
- 1 tbsp lemon juice
- ½ cup Greek yoghurt (plain)
- 1 tbsp parsley (fresh, chopped)
- 1 tsp salt
- ¼ tsp black pepper
Garnish (optional)
- 2 tbsp unsalted butter (melted)
- 1 tsp Urfa Biber pepper (or Aleppo Pepper or Pul Biber)
- 1 tbsp parsley (finely chopped)
Add to Shopping List
Instructions
To poach the chicken
- Bring a small pan of water to a simmer. Add the chicken and then the onion, parsley, bay leaf and pepper. Simmer gently for 10-15 minutes. Remove the chicken to cool. Keep hold of the poaching liquid.
To make the walnut sauce
- Heat the butter in a small pan over a low/medium heat and gently fry the onion, garlic and paprika for 5 minutes until soft. Set aside.
- To a deep jug or bowl, add the bread, walnuts, yoghurt, lemon juice, the fried onion mixture and about 1/2 cup of the chicken poaching liquid. Using a stick blender, blend into a creamy puree. Set aside.
- Using two forks or your hands, shred the chicken into thin strips and add to a large bowl. Mix in the walnut sauce and parsley. Season with salt, pepper. If you're eating later, refrigerate at this point.
To garnish
- Melt the butter in a small ramekin and then add the Urfa pepper while it's hot. Leave it for 15 minutes to infuse to an orange colour. You can either strain this through a fine sieve or use it with the pepper inside.
- Make a thin layer of the Circassian chicken on a platter and then drizzle the butter sauce over the top. Sprinkle over some parsley and serve.
Notes
- Circassian chicken is typically served as part of a larger spread, accompanied by bread, raw vegetables or alongside an array of other salads and dips (see below for my suggestions).
- I also like to use Circassian chicken as a sandwich filling. It's perfect between bread with a few wafer thin slices of cucumber and tomato. Heaven!
- Alternative meat options - While chicken is the traditional meat used in Circassian chicken, lamb or beef can also be used. Simply cook the meat and shred it into the walnut sauce for a different twist on the classic recipe.
- Allow flavors to develop - To fully enhance the flavor of Circassian chicken, it is recommended to chill it in the refrigerator for at least 24 hours before serving. Remove it from the fridge about an hour before serving to allow it to come to room temperature. Add garnish just before serving to preserve freshness.
- Customize garnish - Garnishing Circassian chicken is a personal preference, and you can get creative with your choices. Melted butter with Turkish peppers and herbs is a popular option, while nuts, seeds, pomegranate kernels, or a drizzle of pomegranate or date molasses can add sourness or sweetness.
- Circassian chicken is typically served as part of a larger spread, accompanied by bread, raw vegetables or alongside an array of other salads and dips (see below for my suggestions).
- I also like to use Circassian chicken as a sandwich filling. It's perfect between bread with a few wafer thin slices of cucumber and tomato. Heaven!
- Circassian chicken will stay fresh for up to a week in the fridge. For the best flavour, bring up to room temperature before serving. I tried freezing it one time and it went a little watery upon defrosting, so I wouldn't recommend.
- Alternative meat options - While chicken is the traditional meat used in Circassian chicken, lamb or beef can also be used. Simply cook the meat and shred it into the walnut sauce for a different twist on the classic recipe.
- Allow flavors to develop - To fully enhance the flavor of Circassian chicken, it is recommended to chill it in the refrigerator for at least 24 hours before serving. Remove it from the fridge about an hour before serving to allow it to come to room temperature. Add garnish just before serving to preserve freshness.
- Customize garnish - Garnishing Circassian chicken is a personal preference, and you can get creative with your choices. Melted butter with Turkish peppers and herbs is a popular option, while nuts, seeds, pomegranate kernels, or a drizzle of pomegranate or date molasses can add sourness or sweetness.
Nutrition Information
Show Details
Calories
500kcal
(25%)
Carbohydrates
16g
(5%)
Protein
34g
(68%)
Fat
35g
(54%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
15g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
104mg
(35%)
Sodium
848mg
(35%)
Potassium
663mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
996IU
(20%)
Vitamin C
9mg
(10%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 848mg | 35% |
| Potassium | 663mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 996IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
