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  Added: Dec 16, 2010  •  Visited (190)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Circassian Chicken
What You Need:
  • 1 chicken
  • 3 quarts water
  • 1 large onion
  • 1 carrot
  • 1 bunch parsley
  • 1 teaspoon salt
  • Pepper
  • 2 cups shelled walnuts
  • 1 tablespoon paprika
  • 3 small slices white bread

  • How To Cook:
    1. Place chicken in pot containing 3 quarts of water and add onion, carrot, parsley, salt and pepper. Bring to a boil and skim foam off top.

    2. Cover and cook for 2 hours. (If pressure cooker is used, reduce water to 1˝ pints and cooking time to 1 hour.)

    3. When tender, take from pot and allow cooling. (Save stock.)

    4. When cool, remove skin and bones and cut chicken into small pieces.

    5. Put walnuts through mixer twice, and then add paprika.

    6. Press nuts and paprika between double layers of cheesecloth to get about 2 tablespoons of red oil to be set aside for garnishing.

    7. This is merely for decorating. Soak bread in chicken stock, squeeze dry and add to ground walnuts and paprika, mixing well.

    8. Put this bread-walnuts-paprika mixture through meat mixer 3 times, then add 1 cup of chicken stock and work into a paste.

    9. Divide paste in half and mix one half with minced chicken, blending it thoroughly.

    10. Spread other half of paste over the chicken mixture and decorate top with red walnut oil. Serve cold.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Turkey
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Nuts » Walnut
    Main Ingredient » Herbs & Spices » Parsley

     





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