Circassian Chicken

Please welcome guest author Hank Shaw of Hunter Angler Gardener Cook who shares one of his favorite chicken salads with us. ~Elise

Not sure where I first heard of this variant on chicken salad, but I’ve been making it for years. Presumably it originated in the Caucasus Mountains, which is where the Circassians live. I’ve net yet met a Circassian, although I suspect they may be something like an Armenian. Or not. Who knows? What I do know is that there are plenty of recipes for this dish out there, but what ties them all together are walnuts, garlic, paprika and poached chicken or pheasant.

I’ve tended to make this with pheasant, but a good chicken breast is just as good. Try to use an older bird, like a stewing hen or rooster. If none are available, use a roasting chicken of about 3-5 pounds, not the smaller fryers. The reason is because this is a bold salad, and I think young birds lack the flavor to stand up to it.

circassian-chicken-520-b.jpg

This recipe is a great way to get away from typical mayo-based chicken salads, and is wonderful either as a sandwich, or simply served with crusty bread and a pickle or two. Once made, it keeps well in the fridge for at least 3-4 days.

Circassian Chicken Recipe

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

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.

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Links:

Turkish Cerkez Tavugu (Chicken with Walnuts) from Eating Out Loud
Circassian Chicken - Cerkez Tavugu at One Perfect Bite
Circassian chicken is a classic from Seduction Meals

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Showing 4 of 39 Comments

  • sxydeeny

    I like this recipe.
    I have seen this salad served in deli s and restaurants and had not known the name of the side dish. Thank you for posting the Circassian chicken recipe

  • Kristopfer

    This looks wonderful! I typically don’t make chicken salad because of my absolute loathing for mayo. Thanks for posting a really interesting alternative. I’ll definitely be making this over the weekend!

  • Alta

    Just in time! I have been trying to get out of our same-salad-every-day-for-lunch rut, and this is a great idea! Thanks, this looks delicious!

  • Siri

    This looks yummy! Could you indicate how much the chicken meat you’ve used, weighs? I like to use chicken thighs (I just think they have more flavour), and am wondering how many I’d need for this. Thanks! :)

    I designed this dish specifically to use breasts, as I too prefer the thighs — but use them in other dishes. That’s why you gently poach the breasts, which keeps them moist. If I were to use thighs, I’d use 4-5 of them. ~Hank

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