Circassian Chicken RecipeOrigin: Belarus Period: Traditional |
Ingredients
1.5kg stewing chicken
Circassian Chicken Preparation:Method:Combine the chicken, carrot, onion, parsley and 1.2l water in a large pan. Season with salt and black pepper then bring to a boil. Reduce to a simmer and cook, covered for 120 minutes, or until the chicken is cooked through and tender (if the chicken is older you will need to cook longer for the meat to be tender). Remove the chicken from the pot and set aside to cool. Meanwhile, strain the stock and set aside. When the chicken is cool enough to handle strip the meat from the bones and shred. Run the walnuts through a meat grinder twice (reserve any oil that emerges and keep separately). Soak the bread in a little of the reserved chicken stock until soft then squeeze out any excess liquid and combine with the ground nuts and onions. Season with black pepper then place the entire mix through the meat grinder 2 times. When the mixture is fine gradually add 240ml of the strained chicken stock to make a smooth paste. Combine half this paste with the shredded chicken meat in a bowl and spread evenly on a serving plate. Cover with the remaining walnut paste then drizzle the reserved walnut oil over the top and garnish by sprinkling the paprika on top. |
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