Black Sea by Caroline Eden

Author:Caroline Eden
Language: eng
Format: epub, azw3
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-09-25T16:00:00+00:00

Circassian Chicken

Not the prettiest dish in the world, but considered a classic in Istanbul and served widely. It works best as a meze dish, or a lunchtime side, or served on rice for supper.

SERVES 4

400ml/1 ⅔ cups chicken stock

2 large skinless chicken breasts

2 slices of stale bread, crusts removed

8 0ml/5 tablespoons milk

handful of walnut halves, toasted

1 large garlic clove, crushed to a paste with ½ teaspoon salt

½ teaspoon black pepper

½ teaspoon ground allspice

FOR THE GARNISH

2 tablespoons walnut oil

1 teaspoon sweet paprika

1 teaspoon pul biber (Turkish pepper flakes)

small handful of toasted walnut halves

a few coriander (cilantro) leaves (optional)

Pour the stock into a saucepan with the chicken breasts. Bring to the boil, then simmer and poach for about 10 minutes or until cooked all the way through. Remove the chicken from the stock and, once cool, shred into a bowl, using your hands, pulling the cooked chicken into 2.5cm/1 in-long pieces. Set aside 100ml/generous ⅓ cup of the stock (save the rest for another use).

Put the bread in a dish, pour over the milk and leave it to absorb. Then, in a food processor, blitz the toasted walnuts and garlic paste until you have fine crumbs. Add the milky bread and pulse. Pour in the remaining chicken stock, along with the pepper and allspice, then blend until you have a sauce the consistency of double (heavy) cream.

Pour the walnut sauce over the chicken and toss it through to coat. Before serving, warm the walnut oil in a small pan and add the paprika and pul biber. Set aside. Plate up the chicken mix, scatter over the walnut halves, coriander (cilantro) and pour the pepper paprika oil over the top.

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