Circassian chicken

Circassian chicken

Çerkez tavuğu

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

This is a famed Turkish dish, a bit like Coronation Chicken and often eaten as a mezze. It’s a brilliant buffet option for a crowd.

Ingredients

Quantity Ingredient
1 whole chicken
1 large onion, peeled and quartered
1 carrot, peeled and roughly chopped
2 sticks celery, roughly chopped
2 fresh bay leaves
2 tablespoons fresh flat-leaf parsley, including stems
4 whole cloves
4 whole peppercorns
1 garlic clove, peeled
100ml milk
5 slices stale ciabatta-style white bread, crusts removed and roughly torn
180g shelled walnuts
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1/2 teaspoon paprika, fried in a little olive oil
a few roughly chopped walnuts
simple green salad, (optional)

Method

  1. Put the chicken in a large saucepan over medium heat and cover it with cold water. Add the onion, carrot, celery, bay leaves, parsley, cloves, peppercorns and 1 tablespoon of sea salt and bring to the boil. Skim off any froth that forms on the surface with a slotted spoon. Lower the heat and simmer, uncovered, for about 1 hour or until the chicken is tender and cooked through. Transfer the chicken to a wooden board and leave it to cool. Remove the onion, carrot, celery, bay leaves, parsley, cloves and peppercorns from the pan with a slotted spoon and discard. Reserve the chicken stock.
  2. When the chicken has cooled, peel off the skin and shred or tear the chicken into strips. Place it in a bowl.
  3. Use a pestle and mortar to pound the garlic clove and ½ tablespoon sea salt to a paste.
  4. Put the milk and stale bread in a bowl and leave it to soak for 5 minutes. Put the walnuts in a food processor and blend them to a rough paste. Add the garlic paste and soaked bread, season generously with sea salt and freshly ground black pepper and blend again to a rough paste. Add about 150ml of the chicken stock and blend to a smooth paste.
  5. Combine this mixture with the chicken and mix it with your hands or a spoon. Arrange the chicken on a serving platter. To serve, drizzle with the paprika oil and sprinkle with the roughly chopped walnuts. Accompany with a simple green salad, if desired.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again