Circassian Chicken

Derek Farwagi

4 from 2 votes

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Prep Time 15

Cook Time 20

Course Main Course

Cuisine Egyptian, Mediterranean, Turkish

Servings

Calories 672 kcal

Equipment

Blender

Ingredients

2 chicken Breasts
1 bay leaf
2 cardamom pods (uncracked)
½ cup walnuts save a tbsp for garnish at the end
½ cup chicken stock
3-4 cloves garlic (crushed)
1 tsp ground coriander seeds
3 tbsp olive oil (divided)
1 tsp paprika
2 tbsp olive oil
A generous pinch cayenne pepper (optional)
salt and to taste

Instructions

Add bay leaf, cardamon pods and 1/2 tsp salt to a saucepan of water and bring to a boil.
Pat dry the chicken breasts and place in boiling water. Make sure they are completely submerged. Cover pan, remove from heat and set aside for 25 minutes or up to an hour.
While the chicken is poaching, pulse walnuts in a blender till very fine.
Add chicken stock and blend until you have a creamy sauce the texture of thick mayonaise. Set aside.
In a small bowl, thoroughly mix crushed garlic and ground coriander seeds.
In an 8 inch frying pan, heat 2 tbs olive oil on a medium/low heat. Add the crushed garlic and coriander seed mix and cook until flavors are released - about a minute.
Remove pan from heat, add the creamed walnut sauce to this mixture, mix well, salt to taste and set aside in a bowl.
Wipe pan, heat 1 tbs olive oil on a medium heat for a minute. Remove from heat and 1 tsp paprika and a pinch of cayenne pepper (optional).
When the chicken is done ( when it’s juices run clear when pierced), slice each breast portion and lay the slices on a bed of rice. Pour the nut sauce over both the chicken and rice and decorate with a dribble of red oil.
Granish with coarsely chopped walnuts.

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Notes

Given the recipe calls for the chicken breasts to be sliced, I cut one across at the thicker end after the chicken has sat in the hot water to make sure it is properly cooked but still juicy.
If you are presenting the dish on serving platter for more guests, arrange the chicken pieces in the center of the serving dish. Surround them with a ring of cooked rice. Pour the nut sauce over both the chicken and the rice, and decorate with a dribble of red oil. Garnish with Coarsley chopped walnuts.
For a richer meal serve with Egyptian Rice or Bulgur Wheat With Raisins And Pine Nuts.

Nutrition

Serving: 2Calories: 672kcalCarbohydrates: 7gProtein: 54gFat: 48gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 146mgSodium: 474mgPotassium: 1050mgFiber: 3gSugar: 2gVitamin A: 187IUVitamin C: 7mgCalcium: 54mgIron: 2mg

Keyword chicken