Circassian Chicken with walnut sauce (Çerkez Tavuğu)

Method8 steps · about 50 min

1. 1

   Step 1: Wash and dry the cilantro (1 small bunch), separate the stalks and chop the leaves. Keep the stalks and leaves separate. Peel and roughly chop the onion (1); peel and coarsely chop the garlic. On a separate board, trim excess fat from the chicken and cut it into 2-inch chunks without washing it. Clean hands, tools and the work surface after handling raw chicken.

   Uses 1 lb chicken breasts, cut into 2-inch chunks · 1 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks · 1 medium onion, roughly chopped · 1 small bunch cilantro, stalks and leaves used separately · 3 garlic cloves, coarsely chopped · Water, as needed to wash cilantro; discarded

2. 2

   Step 2: Put the chicken chunks, onion and cilantro stalks in a large heavy-bottomed pot. Add the measured 5 cups water and a big pinch each of salt and black pepper, about ½ tsp each as a guide. Cover and bring to a boil, then reduce the heat, partly cover and simmer for 25–30 minutes, checking from 25 minutes, until every chicken piece reaches 74°C (165°F). Skim off surface scum as needed.

   Poach chicken: check at 25 minutes · 25 minUses All the separate breast and thigh chunks prepared in step 1 · The chopped onion and separated herb stalks prepared in step 1 · 5 cups water for chicken poaching · A big pinch of sea salt for the poaching liquid, about ½ tsp as a guide · A big pinch of black pepper for the poaching liquid, about ½ tsp as a guide

3. 3

   Step 3: Lift the fully cooked chicken onto a large clean plate, keeping the cooking liquid in the pot. Let the chicken cool only until it can be handled, then shred into thin strips in a deep serving dish. Continue directly with the sauce preparation; keep the retained cooking liquid separate.

   Uses All the fully cooked chicken lifted from the pot in step 2

4. 4

   Step 4: Place the 4 bread slices in a shallow dish and soak with 2 ladlefuls of the retained chicken cooking liquid. Once fully softened, squeeze out excess liquid and discard that squeezed liquid. Crumble the moist bread into a food processor or blender. Add the 1¾ cups walnuts, prepared garlic and ½ tsp Aleppo pepper. Add a big pinch each of salt and black pepper and pulse to combine.

   Uses 2 ladlefuls of the chicken cooking liquid retained in step 2, for soaking bread · 4 slices stale white bread · 1¾ cups shelled walnuts for sauce · All 3 coarsely chopped cloves prepared in step 1 · ½ tsp Aleppo pepper for walnut sauce · A big pinch of sea salt for the walnut sauce · A big pinch of black pepper for the walnut sauce

5. 5

   Step 5: Drizzle 1½ cups of the retained chicken cooking liquid into the processor and pulse to make a loose, pourable sauce, leaving some walnut texture. Reserve about 1 tbsp of the prepared chopped cilantro leaves for garnish and stir the rest into the sauce. Taste and adjust salt or black pepper only as needed; keep the garnish leaves separate.

   Uses All the food-processor mixture from step 4, leaving discarded squeezed liquid behind · 1½ cups of the chicken cooking liquid retained in step 2 · The clean chopped leaves prepared in step 1, reserving about 1 tbsp separately for garnish · Extra sea salt only if needed after tasting the sauce · Extra black pepper only if needed after tasting the sauce

6. 6

   Step 6: Add all the prepared walnut sauce to the shredded chicken in the serving dish and stir gently to coat it evenly.

   Uses All the shredded cooked chicken from step 3 · All the finished walnut sauce from step 5, leaving garnish leaves separate

7. 7

   Step 7: When ready to serve, warm the ¼ cup olive oil in a small saucepan over low heat. Add the 1 tsp Aleppo pepper and stir gently for 40–45 seconds, watching closely so the pepper does not burn. Take off the heat.

   Warm Aleppo pepper oil: check at 40 seconds · 1 minUses ¼ cup extra virgin olive oil for finishing · 1 tsp Aleppo pepper for finishing oil

8. 8

   Step 8: Sprinkle the reserved cilantro leaves and additional chopped walnuts over the coated chicken. Drizzle with the warm Aleppo pepper oil and share between eight meze portions. Serve promptly; if preparing ahead, refrigerate the chicken mixture promptly in shallow covered containers within 2 hours, or 1 hour if the room is above 32°C (90°F), and keep cold until serving.

   Uses All the coated chicken from step 6 · The about 1 tbsp chopped leaves kept separate in step 5 · All the warm finishing oil from step 7 · Additional shelled walnuts, chopped, for garnish