Circassian Chicken (photo)

Circassian Chicken

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  • Prep: 15 minutes
  • Cook: 10 minutes
  • Yield: Serves 4-6.

Ingredients

  • 1 pound skinless chicken breasts
  • 4 tablespoons olive or walnut oil
  • 4 teaspoons paprika
  • 1 ½ cups chopped walnuts
  • 3 chopped garlic cloves
  • 2 tablespoons chopped green onions
  • 1 teaspoon cayenne, or to taste
  • 2 tablespoons chopped parsley
  • 2 slices of bread, crusts removed
  • 1 quart chicken stock
  • Salt and black pepper
  • The juice of a lemon

Method

1 Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.

2 Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat.

3 Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread.

4 Set aside ½ cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley.

5 Put the rest of the walnuts into a food processor with the garlic, the cayenne, about a teaspoon of salt, the rest of the parsley and the soaked bread. Buzz to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time. Stir the paprika-oil, then pour it into the food processor and buzz to combine. Add salt to taste.

6 Tear the chicken breasts into shreds. Put it in the bowl with the unchopped walnuts, green onions and parsley. Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste.

Main Ingredients

Course

Type

Cuisine