My F&W
quick save (...)

Circassian Chicken

  • SERVINGS: About 5 cups

Engin Akin's version of this classic dish is a chicken salad with a creamy walnut sauce. She garnishes the salad with a drizzle of fragrant walnut oil.

Plus: More Chicken Recipes and Tips

  1. One 3-pound chicken
  2. 2 1/2 quarts plus 1 cup water
  3. 1 small onion, halved
  4. 1 carrot, halved
  5. 2 whole cloves
  6. Salt
  7. 4 thin slices white sandwich bread (3 ounces), crusts removed
  8. 3 cups walnuts (3/4 pound), chopped
  9. 2 teaspoons ground coriander
  10. 2 garlic cloves, minced
  11. 1 teaspoon freshly ground black pepper
  12. 2 1/2 teaspoons crushed red pepper
  13. 2 tablespoons French walnut oil
  1. In a large pot, cover the chicken with 2 1/2 quarts of the water. Add the onion, carrot, cloves and a large pinch of salt and bring to a boil. Reduce the heat to low, skim the broth and simmer until the chicken is cooked through, about 1 hour and 15 minutes.
  2. Transfer the chicken to a platter and let cool slightly. Skim the fat from the broth and measure 1 cup; reserve the remaining broth for another use. Remove the meat from the chicken and discard the skin and bones. Cut the chicken meat into bite-size pieces and transfer to a medium bowl.
  3. In a shallow bowl, soak the bread in the remaining 1 cup of water until softened, then squeeze dry. In a food processor, combine 2 1/2 cups of the walnuts with the reserved 1 cup of broth, the bread, coriander, garlic, black pepper and 1 1/2 teaspoons of crushed red pepper; process to a coarse puree and add to the chicken. Finely grind the remaining 1/2 cup of walnuts in the food processor and stir into the chicken. Season the salad with salt and transfer to a serving bowl.
  4. In a small saucepan, warm the walnut oil over low heat. Add the remaining 1 teaspoon of crushed red pepper and cook for 1 minute. Drizzle the hot oil over the chicken salad and serve at room temperature.
Make Ahead The chicken salad can be refrigerated overnight. Drizzle on the hot oil just before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.