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Circassian Chicken: Submitted by: | Date Added: 13 Sep 2011
Listed in: Meat / Poultry
Ingredients

For Cooking the Chicken
3 pounds chicken breasts
4 cups water
1 onion chopped
1 carrot peeled and chopped
1 bay leaf optional
1 fresh thyme leaf optional
4 whole cloves optional

For the Sauce
¼ cup unsalted butter
1 onion chopped
4 teaspoons garlic finely minced
2 Tablespoons sweet paprika
1 teaspoon cayenne pepper
2 slices bread, crusts discarded
3 cups walnuts
2 cups reduced chicken stock (from cooking chicken)

For the Garnish
3 Tablespoons walnut oil
2 teaspoons paprika
fresh flat leaf parsley chopped

Cooking Instructions

1) To cook the chicken, place it in a saucepan with the water, onion, and carrot. Add the bay leaf, thyme, and cloves, if you like. Bring to a boil and reduce the heat to medium. Simmer, uncovered, until the chicken is tender, about 25 minutes.

2) Remove the chicken from the stock and set aside to cool. Strain the stock and return it to the saucepan. when the chicken is cool enough to handle, bone and skin the pieces and shred the meat. Place the meat in a bowl, cover and set aside. Add the chicken bones and skin to the stock and simmer until stock is reduced to 2 cups. Remove from heat.

3) To make the sauce, melt the butter in a sauté pan over medium heat. Add the onion and sauté until tender and translucent, 8-10 minutes. Add the garlic, paprika and cayenne pepper and sauté for 3 minutes. Remove from the heat.

4) In a bowl soak the bread in water to cover briefly, then squeeze dry and crumble into a food processor fitted with the metal blade or in a blender. Add the walnuts and grind together until fine. Add the onion mixture and pulse to combined. Add the reduced chicken stock and purée to form a smooth sauce. Season to taste with salt and pepper.

5) Toss half of the sauce with the chicken and then transfer to a serving plate. Top with the remaining sauce.

6) To make the garnish, warm together the walnut oil and paprika in a small pan. Drizzle this mixture over the walnut sauce. Sprinkle with parsley and serve at room temperature.



Joyce Goldstein; Mediterranean The Beautiful Cookbook

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