Chicken: Cirassian Chicken

posted by Angel 11-30-98 5:48 AM

From: "Complete Middle East Cookbook"
Cerkes Tavugu
Cirsassian Chicken

serves 6
cooking time 2 hours

1 chicken about 1.5 Kg (3 lbs)
1 large onion, quartered
1 carrot, quartered
2 sprigs parsley
3 cups cold water
Freshly ground white pepper
3 slices stale, white bread, crusts removed
1 1/2 cups finely ground walnuts
1/2 teaspoon paprika
1 clove garlic, crushed, Optional

For serving:
1 tablespoon walnut oil
1/2 teaspoon paprika
finely chopped parsley, optional

1Place chicken in a medium sized pan with carrot, onion parsley and water. Bring to a slow simmer, skimming when necessary.

Add 1 1/2 teaspoons salt and pepper to taste. Cover and simmer gently for 1 1/2 hours. Do not boil, as this makes the flesh stringy.

Cool a little, then remove chicken to a platter. Strip off flesh, return skin and bones to the pan. Boil stock with the bones and skin until reduced by half. Strain and reserve stock.

Cut chicken meat into 5cm (2") strips and place in a bowl. Moisten with 2 tablespoons stock, cover and chill.

Soak bread in a little of the chicken stock, squeeze and crumble into a bowl. Add walunts, paprika and garlic, (if used). Combine and process in a food processor until smooth.

Slowly blend in 1 cup warm chicken stock, adding a little more if necessary to make a smooth thick sauce. Adjust seasonings with salt and pepper.

Mix a third of the walnut sauce gently into chicken. Shape chicken mixture into a attractive shape on a shallow platter, then spread remaining sauce over it. Cover lightly with plastic wrap and chill.

Steep paprika in waluut oil for 10 minutes or longer, then drizzle over top just before serving.

Garnish with chopped parsley if desired.

Serve cold with salad accompaniments.

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