Circassian Chicken (Cerkez Tavugu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 60 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small fresh chicken 1 onion, sliced salt and ground black pepper
1 lb walnuts, shelled and peeled 6 cups fresh bread crumbs 1 tsp chili powder or paprika
olive oil, to glaze chopped hot chile, to garnish



1 Wash the chicken and place it in a large saucepan with the onion. Pour enough water to cover and bring to a boil. Simmer for about 40 minutes, depending on the size of the chicken, until well cooked.
2 When cooked, reserve the stock, and skin and bone the chicken. Chop the meat into very small pieces and place in a serving dish. Season with salt and pepper.
3 Put the walnuts in a blender or food processor and chop fine. Then add half the bread crumbs and half the chili powder or paprika. Blend for 1 minute, then add the rest of the bread crumbs and spice, and blend thoroughly.
4 Place the mixture in a mixing bowl and stir in some of the reserved chicken stock until it reaches the consistency of heavy cream.
5 Place half the chicken pieces in the serving dish, cover with the sauce and sprinkle the remaining chicken pieces over the top. Brush with a little olive oil and sprinkle with chopped fresh chile.
6 NOTE: To peel walnuts, soak them in boiling water and leave until the water cools down. The peel will come away easily, but it is important to carry out the task as soon as they are cool enough to handle, otherwise a bitter flavor is imparted to the nut.

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