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Circassian Chicken

Greek.Cookery's picture
  Chicken 3 1⁄2 Pound (1 1/2 Kilogram)
  Onions 2 , quartered
  Carrot 1 , sliced
  Celery stick 1 , trimmed and sliced
  Peppercorns 6
  Bread slice 3 , crusts removed
  Garlic 2 Clove (10 gm), roughly chopped
  Chopped walnuts 14 Ounce (400 Gram, 3 1/2 Cups)
  Walnut oil 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Ground black pepper To Taste
  Chopped walnuts 1⁄2 Cup (8 tbs) (For Garnish)
  Paprika To Taste (For Garnish)

1. Place the chicken in a large pan, with the onions, carrot, celery and peppercorns. Add enough water to cover, and bring to the boil. Simmer for about 1 hour, uncovered, until the chicken is tender. Leave to cool in the stock. Drain the chicken, reserving the stock.
2. Tear up the bread and soak in 90 ml / 6 tbsp of the chicken stock. Transfer to a blender or food processor, with the garlic and walnuts, and add 250 ml / 8 fl oz / 1 cup of the remaining stock. Process until smooth, then transfer to a pan.
3. Over a low heat, gradually add more chicken stock to the sauce, stirring constantly, until it is of a thick pouring consistency. Season with salt and pepper, remove from the heat and leave to cool in the pan. Skin and bone the chicken, and cut into bite-size chunks.
4. Place in a bowl and add a little of the sauce. Stir to coat the chicken, then arrange on a serving dish. Spoon the remaining sauce over the chicken, and drizzle with the walnut oil. Sprinkle with walnuts and paprika and serve at once.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
135 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1183 Calories from Fat 808

% Daily Value*

Total Fat 90 g138.6%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 177.3 mg59.1%

Sodium 324.2 mg13.5%

Total Carbohydrates 22 g7.2%

Dietary Fiber 10.8 g43.1%

Sugars 2.7 g

Protein 71 g141.4%

Vitamin A 41.6% Vitamin C 8.1%

Calcium 12% Iron 32%

*Based on a 2000 Calorie diet

Circassian Chicken Recipe