Circassian Chicken Recipe
This classic recipe, which comes from the old Circassian Turks to us, is a great flavor that you can offer as a hot start or cold appetizer on your invitation tables. Have a large stone mortar in your hand to be suitable for the original. It will be worth your labor. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 40 Min
| Ingredients for Chicken: | |||
| Chicken Leg (Hipped) | 2 Qty | ||
| Dry Onion | 1 Qty | ||
| Lemon Juice | 1 Tbsp | ||
| Bay Leaf | 1 Qty | ||
| Grain Black Pepper | 1/2 Tsp (large) | ||
| Water | 5 Cup | ||
| Ingredients for Walnut Mortar: | |||
| Walnut | 300 Grams | ||
| Garlic | 3 Clove | ||
| Stale Bread (Intra) | 4 Slice | ||
| Chicken Broth | 1.5 Cup | ||
| Salt | 1 Tsp | ||
| Cumin | 1 Qty | ||
| Ingredients for Over: | |||
| Olive Oil | 2 Tbsp | ||
| Powdered Red Pepper | 1 Tsp | ||
| Butter | 1 Tbsp | ||
Steps:
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Wash the chicken thighs and put them in the pressure cooker. Add 5 glasses of drinking water, an onion divided into 4, bay leaf, lemon juice, salt and black peppercorns and boil for 30 minutes on medium heat.
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In a large mortar, if possible, add 1 teaspoon of salt and beat the garlic thoroughly in a stone mortar. Add half of the walnuts and mash well until the oil comes out. Do not use Rondo, because it is these crushed and oiled walnuts that give the recipe its original taste.
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If you can pass the crushed walnuts through a fine mesh strainer and extract the oil, you can use it to make red oil for presentation.
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Remove the onion and bay leaves from the cooked chicken with a scoop. Clean the skin and bones of the chickens, which you have filtered and separated from the water, and shred them into thin long fibers.
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Add the stale breadcrumbs to the crushed walnuts in the mortar and add chicken broth little by little until the breads turn into a thick slurry and mash. Check the taste and flavor it with salt, pepper and cumin.
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Mix the shredded chicken and your walnut bread mortar in a deep bowl. Take some of the chickens to use on it, place it on a serving plate and smooth it with the back of the spoon.
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For the sauce, put the olive oil and butter in the sauce pan and heat them, add the powdered red pepper and froth lightly without burning. If you have extracted walnut oil, add it to this oil as well.
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Place the part chickens on the mixture you have taken on the serving plate. Serve warm or cold by decorating peppers with pepper oil, walnut pieces and parsley yavdacin chopped chick onion. Enjoy your meal!
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Note: If you are going to serve this recipe as an appetizer, you can also prepare it by adding strained yogurt and a tablespoon of mayonnaise to the walnut mortar and drizzle with cold olive oil during the presentation.
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Menu Recommendation: False tripe soup (chicken skin), Circassian chicken, potato salad, pear dessert
55 Min
