EatSen · Recipes
A classic Turkish dish from traditional Circassian cuisine, featuring boiled chicken in a creamy walnut, bread and garlic sauce, drizzled with red pepper butter.
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per serving
Place the chicken in a large saucepan and add the onion, bay leaves and salt. Pour in enough water to cover the chicken and bring to the boil. Once boiling, reduce the heat and simmer for approximately 40 minutes, until the chicken is completely tender.
Remove the chicken from the pan and discard the onion and bay leaves. Once the chicken has cooled slightly, pull the meat off the bones and shred it finely. Strain the cooking stock and reserve it in a separate container (you will need approximately 500 ml).
Soak the slices of stale bread in the hot stock and leave until softened (approximately 5 minutes).
Place the ground walnuts, garlic and the soaked, squeezed-out bread in a food processor and blend until smooth and paste-like.
Melt 2 tablespoons of butter in a large saucepan. Add the walnut and bread mixture and fry over a low heat, stirring continuously, for 3–4 minutes.
Gradually add the hot stock, stirring, until the mixture reaches a creamy sauce consistency. Add the chilli flakes and black pepper. Cook over a low heat for 10 minutes. Optionally, add the juice of half a lemon.
Stir half of the shredded chicken into the sauce. Spread the remaining chicken on a large serving plate and pour the walnut sauce over the top.
Melt 2 tablespoons of butter in a small frying pan, add the chilli flakes and fry over a low heat for 1 minute. Drizzle this red pepper butter over the sauce and serve.
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