Chicken with Circassian Sauce and Rice – Recipe and Preparation

Chicken with Circassian Sauce and Rice – Recipe and Preparation

Chicken with Circassian sauce and rice is a traditional Turkish-origin dish, renowned for its delicious taste and rich, nutritious ingredients that are highly beneficial for the body.

Ingredients for Chicken with Circassian Sauce:

 

• 1 whole chicken (not cut into pieces)

• 1 large onion

• A few cardamom pods

• 1 cup of walnuts

• 1 cup of white bread crumb (such as baguette or sandwich bread)

• 2 cloves of garlic

• 1 tablespoon of salt

• 1 teaspoon of red pepper

• 4 tablespoons of ghee (or clarified butter)

• 2 cups of rice

• 2 tablespoons of apple cider vinegar

• Chopped fresh parsley

• 1 cup of pine nuts

How to Prepare the Circassian Sauce:

First, finely chop the walnuts. Place the chopped walnuts inside a clean piece of cheesecloth and squeeze to extract the walnut oil. Set the oil aside for later use.

Soak the bread crumbs in chicken broth, then strain them using a fine sieve. Add the crushed walnuts to the soaked bread and blend the mixture well.

Mash the garlic cloves thoroughly and add them to the bread and walnut mixture, along with a pinch of salt, red pepper, and two tablespoons of apple cider vinegar. Stir continuously to combine.

If the sauce is too thick, gradually add a little cold chicken broth while stirring constantly, until the sauce reaches a medium-thick consistency, similar to tahini.

Preparing the Chicken:

Thoroughly clean the whole chicken and tie the legs together securely. Bring a pot of water to a boil, adding the chopped onion, cardamom pods, and salt.

Lower the chicken into the boiling water and cook for about one hour until fully done.

Once cooked, remove the chicken from the broth, discard the skin and bones, and shred the meat into pieces.

Place the skinless, boneless chicken pieces into a clean serving dish, cover them generously with the Circassian sauce, and garnish with chopped walnuts and a sprinkle of red pepper.

Preparing the Rice:

Wash the rice thoroughly with cold water, then soak it in warm water for about 15 minutes.

After soaking, rinse the rice again and drain it well.

In a cooking pot, melt one tablespoon of ghee. Add the drained rice and a pinch of salt. Stir the rice well for about five minutes.

Pour some of the chicken broth over the rice, just enough to cover it, and bring it to a boil over medium heat.

Once it starts boiling, cover the pot tightly and reduce the heat to very low, letting it cook gently until the rice is tender and fluffy.

Serving:

Spoon the cooked rice into a large serving dish. Arrange the boiled chicken pieces over the rice, pour the warm Circassian sauce on top, and garnish with chopped walnuts, hazelnuts, and a sprinkle of fresh parsley.

Serve the dish hot and enjoy this hearty, flavorful meal!