Çerkez Tavugu (Circassian Chicken)
Category:
Prepared by Elif Selvili
Photography by Jody Horton
This festive recipe traditionally uses walnuts in the rich sauce, but Texas pecans make a delicious substitute.
Easy
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PrintIngredients
For 15 Person(s)
Recipe
- 1 whole chicken, rinsed
- 1 teaspoons whole black peppercorns
- 4 bay leaves
- 1 large onion, peeled and quartered
- 2 cloves of garlic, peeled
- 1 bunch parsley
- Sauce:
- 2 tablespoons butter
- 1 large onion, chopped
- 2 medium-size cloves of garlic
- 3 slices stale bread, torn into pieces (discard crusts)
- 1 teaspoons paprika
- 1 teaspoons red pepper
- 3 cups chopped pecans
- Salt to taste
- 2 cups chicken stock
- Garnish:
- 4 tablespoons olive oil
- 3 teaspoons paprika
- 1 cups pecan halves
Çerkez Tavugu (Circassian Chicken) Directions
- In a large pot, simmer the chicken with peppercorns, bay leaves, onion, garlic, parsley and water to cover until chicken is cooked and tender, about 1 to 2 hours depending on the size of the chicken. Remove chicken, strain and reserve the stock.
- When chicken is cool, remove and discard skin, remove meat from bones and separate meat into bite-size or slightly larger pieces.
- For the sauce, sauté chopped onion and garlic in butter until soft but not fully cooked.
- In a food processor, puree onion and garlic mixture, bread, paprika, pepper, pecans and salt until smooth. With motor running, slowly add chicken stock to achieve a thick, creamy consistency.
- Place the chicken pieces on a serving dish in layers and cover each layer with sauce.
- For the garnish, warm olive oil in a sauce pan with the paprika and drizzle over the dish. Top with pecan halves.
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