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Circassian Chicken

Serves 4 to 6 Entree chicken, Poultry

Circassian Chicken

Circassian Chicken, a beloved dish from the Black Sea region, is often prepared with care, capturing the essence of Turkish family cooking. Traditionally enjoyed at home, this dish reflects the generous use of ingredients and the importance of communal dining. Black Sea cooks have long perfected this recipe, where salt is measured by intuition and the richness of fat is embraced wholeheartedly.

The dish delights with its tender poached chicken, subtly enhanced by a creamy walnut sauce. The garlic and walnut oil lend a depth that is both comforting and satisfying. Each bite is a harmonious blend of textures, from the soft, soaked bread to the crunch of walnuts, inviting you to savor the simplicity and warmth of a Turkish home-cooked meal.

Ingredients

  • 1poached chicken
  • 150 gwalnuts
  • 2 clovesgarlic
  • stale breadsoaked
  • to finishwalnut oil
  • to tastefine sea salt

Method

  1. Begin by taking the poached chicken and patting it dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt, ensuring it is evenly distributed over the surface. In a large skillet, heat a few tablespoons of walnut oil over medium-high heat. Once the oil is shimmering, add the chicken pieces and brown them on all sides until they develop a golden crust, which should take about 5-7 minutes per side. This step will enhance the flavor of the chicken and add depth to the dish.
  2. While the chicken is browning, prepare the aromatics. Finely chop 2 cloves of garlic and set them aside. Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the chopped garlic and cook it in the remaining walnut oil over medium heat until it becomes fragrant and slightly golden, about 1-2 minutes. This will infuse the oil with garlic flavor, which is essential for the dish.
  3. Next, take the stale bread that has been soaked in water and squeeze out any excess liquid. Crumble the bread into the skillet with the garlic and stir to combine. Add 150 g of finely chopped walnuts to the mixture, stirring continuously to ensure the bread and walnuts are evenly coated with the garlic-infused oil. Cook until the mixture is well combined and the walnuts are slightly toasted, releasing their nutty aroma.
  4. Return the browned chicken to the skillet, nestling it into the walnut and bread mixture. Reduce the heat to low and allow the flavors to meld together, stirring occasionally. If the mixture appears too thick, add a splash of water to loosen it slightly. Taste the sauce and adjust the seasoning with additional fine sea salt if necessary, ensuring the flavors are balanced and to your liking.
  5. To finish the dish, drizzle a little more walnut oil over the top for added richness and shine. Transfer the Circassian Chicken to a serving platter, making sure to spoon the walnut and bread sauce over the chicken pieces. Serve immediately, garnished with fresh herbs if desired, and enjoy this traditional Black Sea dish with family and friends.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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