Circassian Chicken  Chicken  268 reads

3-1/2 lb Stewing Chicken
1 sm Carrot, scraped and diced
1 md Onion, peeled and chopped
1/4 c Parsley, fresh
Salt and Pepper
2 c Walnuts, shelled
3 White Bread Slices, stale
1 lg Onion, peeled and chopped
1 tablespoon Paprika

Put chicken, carrot, onion, parsley, salt, pepper and 5 cups of water in a large kettle. Bring to a boil. Reduce heat and simmer, covered, for 2 hours, or unitl tender. The exact simmering time will depend on the age of the chicken. Remove chicken from kettle to cool. Strain broth and reserve. Cut meat into shreds. Out the walnuts through a meat grinder twice. After each grinding reserve the oil separately from the nuts. Soak bread in some of the strained chicken broth until soft. Squeeze dry and mix with ground walnuts, onion and pepper. Put this mixture through a meat grinder 2 more times. Then gradually add about 1 cup of the strained chicken broth to the mixture to make a paste or sort of mayonnaise-type sauce. Combine 1/2 of this sauce with the shredded chicken and spread evenly on a platter. Cover with remaining sauce. Garnish with the reserved walnut oil by sprinkling it, along with the paprika, over the sauce.

NOTE:
The Circassians were an ancient tribe that inhabited the western part of the Caucasion Mountains, but their name has been used for all the inhabitants of the Caucasus. In the past Circassian ladies were noted for their beauty, and many of them introduced native dishes to the courts of the sultans in Constantinople. Thus this creation is popular in Turkey as well as in southern Russia. It makes an excellent buffet dish.
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