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Do you have a preference for olive oil or walnut oil? Also, any thoughts on sous vide the chicken in the broth (maybe with onion)?
Hi Donald, if you have good quality walnut oil, use it! Otherwise extra virgin olive oil. As for sous vide, I find that when I sous vide chicken breast that it cooks it very evenly. So evenly that it’s hard to shred. You want to be able to shred the cooked chicken meat. So my take is that sous vide is probably not the best approach for cooking the chicken for this particular recipe.
Could anyone suggest a bread substitute? I’ve been on a low carb diet & would love to try this recipe. Thanks
Thank you Hank for sharing us the recipe! I made this chicken salad last week, and actually enjoyed it very much. It reminds me of the Pecel sauce (peanut sauce) for Indonesian vegetable salad. I like the chunks of walnut in the chicken salad, since it gives the salad a crunch. Again, thanks for sharing!
I saw this recipe months ago when it was originally posted and have been thinking about it ever since. FINALLY made it last night and had to comment on how delicious it was. I only made two small variations: I used roast chicken breast on the bone (as a matter of preference) and chives instead of scallions (as a matter of what was in my fridge). I used suggested porportions above for spices (very unlike me!) and it was great. I would actually add a little more cayenne for my own preference next time, but otherwise would not change anything.
I am Turkish, half Circassian my grandmother
was a Circassian.
The original recipe calls for :
1.Only white chicken meat boiled with a whole onion.Discarding the skin you need to pull off very fine threads from the meat. Leave a side.
2.Walnuts need to be processed untill (very fine like peanut butter)they stick to the bowl.
3.Add the bread,garlic and some of the stock add also the boiled onion to the walnut puree, process all very well like a cream. Add salt and pepper to taste.
4.Mix chicken threads and walnut sauce,then drizzle with walnut oil mixed with red pepper.
Green onions and parsley is not used in the classic recipe.
Yes, I know green onions and parsley are not in the classic, but I made this in spring and I decided to put them in. That said, I am pretty happy my recipe is so close to yours – thank you for sharing it! ~Hank
This recipe sounds wonderful! Just wanted to double check about the cooking time for the chicken, though. It says to simmer the chicken breasts ten minutes and then turn off the heat. How long should the chicken be in the pan to make sure that it is adequately cooked? Should the chicken breasts be bone in or boneless? I am a great fan of your site and have been impressed with the results of the recipes that I have made so far. Thanks so much for sharing them!!!
I leave the chicken — bone in or out is fine — in the stock for 15-20 minutes after I turn off the heat. ~Hank
AMAZING! I made this last night with a rotisserie chix from the store (was feeling lazy) and it was incredible. I woke up and had it for breakfast and lunch.
I liked using the whole chicken b/c the dark meat is so good.
Can’t wait to make it again soon. Its been a long time since i was this excited about a new recipe. thanks hank and elise.;o) anna
Absolutely Marvelous! I substituted hazelnut oil, week old sourdough, and 3/4 teaspoon cayenne.
Ok. So this looked so good that I felt compelled last night at 9 something PM to put the computer down, march into the kitchen and make this. Luckily the recipe calls for stuff I regularly keep around at my house. The salad was very easy to make, just a few steps really. I didn’t have chicken breast with skin, only skinless boneless breasts and then only three of them (worked anyways, I just took a little less of everything else). I simmered them just the same in low sodium organic chicken broth and soaked two slices of whole grain bread in broth (next time I will leave the crust on, it will get soft anyways and then it gets pureed).
I added only less than half the amount of cayenne but will add all of it next time as I like things spicy too.
I also will do the paprika oil a little different next time. I will only heat the oil somewhat, pour it into a bowl and then add the paprika. Paprika is very finicky and hates intense heat, it easily burns, turning bitter. I didn’t let the oil boil at all though and took it off the flame as soon as I had added the paprika.
So when I put all of this together it took all I had to not constantly lick the bowl. And today I devoured this delicious salad for lunch, dinner and snack. I didn’t get a chance to share but since this recipe will be an absolute keeper, there will be plenty to go around very soon. In fact, I will make it on Friday again to let my friend try the salad I was talking about all day today!
I made this last night and thought it was delicious! I did reduce the spices a bit but that’s just for me. Truthfully, while I was preparing it, I wasn’t sure what to expect, especially with the tear bread into pieces and pour broth over it ;) But it turned out great, thank you for sharing.
I just made it with chicken breast on the bone and with skin and it took me much longer to cook the chicken through.
I have a friend who regularly goes duck hunting and keeps asking for recipes to help him use up all the duck. Would this be one to try substituting the chicken with duck or do you think that would be too oily?
Well, I too am a duck hunter, but I’ve never thought about using duck for this recipe. It might work — but you’d want to use skinless breasts, as you are correct in thinking that the skin and fat would make it too oily. If you try it, let us know; I’d be interested in hearing how it went. ~Hank
I enjoyed making this chicken salad, and it got great reviews from my godchildren. And when I explained where the recipe came from (via research on the internet) it gave them, and me, a lesson in geography, history and culture. Interesting stuff…culture and cooking are so intertwined.
We had this for a light supper last night and it was fantastic! We ate it warm inside a homemade pita. Is it supposed to be warm or cold? My husband doesn’t like cold so I just made it the way he would like it! And, he did like it very much! We didn’t think the 1 tsp of cayenne was too much. It had just the right kick IMHO. This recipe is definitely a keeper!
Hank, would it be OK to use Spanish paprika?
You bet. But if you use smoked paprika, cut it with regular — the smoked stuff is VERy strong. ~Hank
This looks like something I would really love. Did you use Hungarian paprika (if so, hot or sweet?) or just regular paprika?
In one of my all time favorite books from The Cairo Trilogy, by the Egyptian author Naguib Mahfouz, one of the characters serves Circassian Chicken. It sounded very mysterious and delicious in the book. Now I’ll just have to see for myself. Thanks for posting the recipe!
Wow. I do remember that now! It’s been close to 20 years since I read Sugar Street, Palace Walk, etc. ~Hank
What a wonderful-looking chicken salad! I wonder if green garlic would do the trick, as we haven’t got any garlic around here yet?
Yep, I think green garlic would be nice with this. ~Hank
NUT ALLERGIES – while it won’t be the same recipe, feel free to substitute olives.
Yikes! I mistakenly coded this recipe gluten-free when putting the post in the system last night. Too all who caught the error, thank you for bringing this to our attention. The error has been fixed. This recipe is definitely not gluten-free unless you use gluten-free bread and stock.