Circassian Chicken: Turkish Poached Chicken with Walnut Sauce (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a classic Turkish dish found on buffet tables for special occasions. It is served cold as an appetizer. The chicken first is poached[ and then tossed with a sauce made from crushed walnuts and the poaching liquid.] Ingredients:
4 tablespoons walnut oil |
4 teaspoons plus 2 tablespoons paprika |
4 whole chicken breasts on the bone with the skin, about 3 pounds |
1 carrot, cut into pieces |
1 rib celery, cut into pieces |
1 onion, halved |
1 clove garlic, peeled and crushed |
2 turkish bay leaves |
parsley stems |
1/4 teaspoon black peppercorns |
2 slices firm white bread, crusts removed |
2 tablespoons olive oil |
2 teaspoons minced garlic |
1/2 teaspoon cayenne |
8 ounces lightly toasted walnuts (about 2 cups) |
chopped parsley leaves, garnish |
sliced turkish bread, or pita bread, accompaniment |
Directions:
1. In a small saucepan, gently heat the walnut oil with 4 teaspoons of the paprika. Remove from the heat and let infuse.
2. In a medium pot, place the chicken, carrots, celery, half of the onion, the garlic clove, bay leaves, parsley stems and peppercorns. Cover with water by 1 to 2 inches (about 1 quart) and bring to a boil. Reduce the heat and simmer until the chicken is tender, about 20 minutes. Remove from the heat and remove the chicken to a plate to cool. Strain the stock into a clean container and let cool.
3. When the meat is cool enough to handle, shred or chop into pieces.
4. In a small bowl, soak the bread with enough stock to soften. Let sit for 2 minutes then squeeze dry and tear into pieces.
5. Chop the remaining onion half.
6. In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, remaining 2 tablespoons paprika, and the cayenne and gently cook, stirring, until aromatic and soft but not colored, 5 to 6 minutes. Remove from the heat and let cool.
7. In a food processor, grind the walnuts. Add the onion mixture, bread pieces and enough of the reserved stock to blend, about 1 cup. Process to make a smooth paste, adding additional stock 1 tablespoon at a time as needed. Adjust the seasoning, to taste, with salt and pepper.
8. In a bowl, toss the chicken pieces with half of the sauce to coat. Place on a decorative platter and spread the rest of the sauce over the top.
9. Drizzle with the paprika-infused walnut oil and garnish with parsley. Serve at room temperature with bread.
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