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Turkish Chicken with Walnut Sauce, Circassian

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Turkish Chicken with Walnut Sauce, Circassian

Turkish Chicken with Walnut Sauce,Circassian

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Course Main Dish
Cuisine Turkish
Servings 4 people

Ingredients
  

  • skinless, boneless chicken breast about 3 pounds
  • 1 carrot diced
  • 1 celery stalk diced
  • 4 cups water
  • 2 teaspoons Secolari Wild Porcini Sea Salt
  • 6 tablespoons Secolari Arbequina Organic Olive Oil
  • 1 onion minced
  • 2 garlic cloves minced
  • 5 tablespoons paprika seperated 3 and 2
  • 1/2 teaspoon cayenne pepper
  • 3 cups walnuts lightly toasted
  • 2 slices bread (crust removed, soaked in water and squeezed dry) (add an extra slice if desired)
  • 1 tablespoon lemon juice
  • freshly ground black pepper
  • 2 tablespoons chopped parsley

Instructions
 

  • Add the chicken, carrot, celery, water and salt to a saucepan and bring to a boil over medium-high flame.
  • Reduce heat to low and simmer 25 – 30 minutes, or until the chicken is cooked through and tender.
  • Strain, remove chicken and transfer to a bowl. Discard carrot and celery.
  • Reserve the broth and set aside to cool.
  • When the chicken is cool, shred it finely with your fingers.
  • Heat half of the tablespoons of olive oil in a sauté pan over medium flame. * Add the onion and sauté until translucent, about 10 – 12 minutes.
  • Add the garlic, paprika and cayenne and sauté for another 2 minutes. Set aside to cool.
  • Place the onion mixture, walnuts, bread, lemon juice, 2 cups of the poaching liquid and salt & pepper into a blender or food processor. Process until fairly smooth, but with a little texture remaining. Transfer to a large bowl.
  • Add the shredded chicken to the walnut sauce. Adjust seasoning and add more poaching liquid if the sauce is too dry. Place in a serving dish and shape decoratively with the tines of a fork or serve on lettuce leaves.
  • Heat the remaining tablespoons of olive oil and the paprika over medium flame until the oil colors a deep red, 1 to 2 minutes.
  • Drizzle the oil over the chicken, sprinkle with the chopped parsley and serve warm or at room temperature.
Tried this recipe?Let us know how it was!

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