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Circassian Chicken with Walnut Sauce (Çerkez Tavuğu) Recipe

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4.3 from 3 reviews

Circassian Chicken with walnut sauce (Çerkez Tavuğu) is a traditional Turkish dish featuring tender poached chicken shredded and coated in a rich, creamy walnut sauce flavored with garlic and Aleppo pepper. This dish is served cold or at room temperature and garnished with fresh herbs and infused olive oil for a vibrant, nutty, and mildly spicy flavor profile perfect for an elegant appetizer or main course.

Ingredients

Chicken and Broth

  • 1 pound chicken breasts, cut into 2-inch chunks
  • 1 pound boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
  • 1 medium onion, roughly chopped
  • 1 small bunch cilantro (or flat-leaf parsley), stalks reserved for broth, leaves reserved for garnish
  • 5 cups water
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Walnut Sauce

  • 4 slices stale white bread (or gluten-free bread of choice)
  • 1 3/4 cups shelled walnuts, plus extra for garnish
  • 3 garlic cloves, coarsely chopped
  • 1/2 teaspoon Aleppo pepper
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (340 ml) reserved chicken cooking liquid (adjust as needed)

Aleppo Pepper Oil

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Aleppo pepper

Instructions

  1. Poach the chicken: Place chicken pieces, chopped onion, and cilantro or parsley stalks into a large, heavy-bottomed pot. Add 5 cups of water, season with sea salt and freshly ground black pepper, then cover and bring to a boil. Reduce heat to a simmer, cover partially, and cook for 25 to 30 minutes until chicken is fully cooked. Skim off any foam or scum from the surface using a slotted spoon to keep the broth clear.
  2. Shred the chicken: Remove the chicken from the pot onto a large plate and allow to cool enough to handle. Using your hands or forks, shred the chicken into thin strips and place in a deep serving dish. Reserve the cooking liquid for the sauce.
  3. Prepare the walnut sauce base: Soak bread slices in 2 ladlefuls of the reserved chicken broth in a shallow dish until fully softened. Squeeze out excess liquid and crumble the soaked bread into a food processor or blender. Add the walnuts, garlic cloves, 1/2 teaspoon Aleppo pepper, and salt and black pepper to taste. Pulse the mixture until combined but still textured.
  4. Adjust sauce texture: Gradually ladle in 1 1/2 cups of the reserved cooking liquid and puree the mixture until loose, pourable, and creamy. Be careful not to over-blend; the sauce should retain some walnut texture. Stir in chopped cilantro or parsley leaves, reserving about one tablespoon for garnish. Taste and adjust seasoning as needed.
  5. Combine chicken and sauce: Pour the walnut sauce over the shredded chicken and mix thoroughly to coat all the pieces evenly.
  6. Make Aleppo pepper oil: Warm extra virgin olive oil in a small saucepan over low heat. Add 1 teaspoon Aleppo pepper and gently stir for 40 to 45 seconds to infuse the oil. Remove from heat and set aside.
  7. Finish and serve: Sprinkle the reserved chopped cilantro or parsley and additional chopped walnuts over the dressed chicken. Drizzle the warm Aleppo pepper-infused olive oil on top just before serving. Serve the dish chilled or at room temperature for best flavor.

Notes

  • For gluten-free adaptation, use gluten-free bread for the sauce.
  • Chicken can be poached in advance and shredded chicken kept refrigerated before assembling the dish.
  • The dish is traditionally served cold or at room temperature, making it a great make-ahead option for entertaining.
  • Aleppo pepper can be substituted with mild chili powder if unavailable, though it will change the flavor nuances.
  • Adjust the consistency of the walnut sauce by adding more cooking liquid if it becomes too thick.

Find it online: https://marthatasty.com/circassian-chicken-with-walnut-sauce-cerkez-tavugu-recipe/