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Circassian chicken
Circassian chicken
Circassian chicken consists of tender chicken meat that is cooked and then shredded, mixed with a flavorful walnut sauce. The sauce is made with ground walnuts, garlic, spices, and sometimes a hint of tangy yogurt. It’s usually served cold or at room temperature, and it has a rich and nutty taste that pairs perfectly with the tender chicken.
Ingredients
- 2 chicken breasts boneless and skinless
- 1 cup walnuts shelled
- 3 cloves garlic
- 1/2 cup bread crumbs (optional)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Boil the chicken breasts in a pot of salted water until fully cooked. Remove them from the water and let them cool.
- In a food processor, grind the walnuts and garlic until you get a fine texture. If desired, you can add bread crumbs to thicken the sauce.
- Heat the olive oil in a pan over medium heat. Add the ground walnut mixture and cook for a few minutes, stirring constantly.
- Add the paprika, cayenne pepper (if using), salt, and pepper to the walnut mixture. Stir well to combine the flavors.
- Slowly pour in the chicken broth while stirring continuously. Reduce the heat to low and let the sauce simmer for about 10 minutes until it thickens slightly.
- Shred the cooled chicken breasts into small pieces and add them to the walnut sauce. Stir gently until the chicken is fully coated with the sauce.
- Allow the mixture to cool to room temperature, and then refrigerate for at least an hour before serving.
- Serve the Circassian chicken cold or at room temperature. It can be accompanied by rice, bread, or fresh vegetables for a complete meal.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 412kcal (21%)Carbohydrates: 15g (5%)Protein: 31g (62%)Fat: 26g (40%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 449mg (20%)Potassium: 601mg (17%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 184IU (4%)Vitamin C: 4mg (5%)Calcium: 66mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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