EatSen · Recipes
A classic Turkish dish from traditional Circassian cuisine, featuring boiled chicken paired with a creamy sauce made from walnuts, bread, and garlic, finished with a drizzle of red pepper butter.
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per serving
Place the chicken in a large pot and add the onion, bay leaves, and salt. Add enough water to cover the chicken and bring to a boil. Once boiling, reduce the heat and simmer for approximately 40 minutes, until the chicken is completely tender.
Remove the cooked chicken from the pot and discard the onion and bay leaves. Once the chicken is cool enough to handle, pull the meat from the bones and shred it finely. Strain the cooking broth and reserve it in a separate container (you will need approximately 500 ml).
Soak the slices of stale bread in the hot cooking broth and let them sit until softened (approximately 5 minutes).
Process the ground walnuts, garlic, and soaked-and-squeezed bread in a food processor until it reaches a smooth paste consistency.
Melt 2 tablespoons of butter in a wide saucepan. Add the walnut-bread mixture and toast over low heat, stirring constantly, for 3–4 minutes.
Gradually add the hot cooking broth to bring the mixture to a creamy sauce consistency. Add the red pepper flakes and black pepper. Cook over low heat for 10 minutes. Optionally, add the juice of half a lemon.
Fold half of the shredded chicken into the sauce. Spread the remaining chicken on a wide serving platter and drizzle the walnut sauce over the top.
Melt 2 tablespoons of butter in a small skillet, add the red pepper flakes, and toast over low heat for 1 minute. Drizzle this red pepper butter over the sauce and serve.
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