Circassian Chicken Food

TURKISH CIRCASSIAN CHICKEN

Steps:

• Put the chicken, vegetables, bayleaf, thyme and salt in a pot, add the water.
• Bring to a boil and then simmer for about 15 minutes.
• Remove and strain the chicken. Let it cool.
• Keep the stock and one of the onions.
• Shred the chicken into 2" strips.
• In a pot, simmer the stock down to 2 cups.
• In a blender, grind the walnuts till they are finely chopped.
• Remove the crusts of the bread. Soak them first and then squeeze them dry.
• Add the bread, onion, garlic, lemon juice, paprika, salt& pepper into the blender and mix together.
• Slowly add in the stock and puree until smooth. (if it's too thick add a little milk).
• Mix shredded chicken and hald of the walnut sauce and put in serving dish.
• Spread the rest of the sauce over it.
• Heat olive oil and paprika over medium heat until the oil turns into red. Drizzle it over chicken.
• Sprinkle with minced parsley.
• Enjoy!

CIRCASSIAN CHICKEN IN WALNUT SAUCE

Steps:

• Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
• Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
• Soak the bread in a little water, and squeeze it dry.
• Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
• When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
• Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
• Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.