Circassian Chicken
Rich, hearty circassian chicken built around chicken breast. Low and slow for maximum flavour.
Ingredients
- 1 chicken breast
- freshly ground black pepper to taste
- 50 gm carrot (prepared weight)
- 75 gm walnut pieces
- 70 gm onion (prepared weight)
- 1 slice dry bread (see notes)
- 8 gm fresh parsley (2 tbspn finely packed)
- Ā¼ tspn paprika
- Ā¼ tspn salt
Method
- 1
Chop the carrot (see pic).
- 2
Chop the onion (see pic).
- 3
Chop the parsley.
- 4
Using a food processor, grind the walnuts to a paste.
- 5
Break the bread into pieces.
- 6
Heat about 250 ml of water in a pan and add the chicken, carrot, onion, parsley, salt and pepper and simmer, stirring regularly, turning the chicken, for about until the chicken is fully cooked. The chicken will be cooked when it is cut at its fattest part and is white throughout.
- 7
Remove the chicken from the pan and shred it into pieces using 2 forks, reserving the stock.
- 8
Drain the liquid from the stock and reserve both the liquid and the solids.
- 9
Add 2 or 3 tablespoons of the liquid part of the stock to the bread until it absorbs the liquid, but do not use too much liquid at this stage.
- 10
Using a hand (stick) blender, blend together the soaked bread, walnut paste and the solid part of the stock (carrot, onion, parsley etc.) and add a little more liquid stock as needed to produce a thick paste.
- 11
Mix the shredded chicken into this paste.
- 12
Serve the chicken mixture with rice and garnish with paprika as desired and optionally a little freshly chopped parsley.