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Circassian Chicken

Circassian Chicken


Chicken part

One 3-5 Lbs. chicken, cut up

2 quarts’ water 4 cloves of garlic, whole

2 carrots, large chopped

2 celery stalks, large chopped

2 medium onions, quartered

1 teaspoon of paprika

Handful Italian parsley, chopped stems removed

Cup of olives of choice, pitted (all olives but the green work)

Walnut Sauce

4 cup walnuts

3 cups of stock, just created

6 slices of bread, trimmed and diced

2 small onion, minced

6 cloves of garlic, minced

Salt and Pepper to taste

Pilaf – optional

2 ½ cups of stock, just created

1 ½ cups of long grain rice

6 tablespoons on unsalted butter

Salt and Pepper to taste


In a large stock pot place all the ingredients from the chicken part, excluding the parsley and olives. Bring to a boil, reduce to a simmer, skimming fat from top of water every so often.

Start the pilaf 30 minutes after the chicken started to simmer, you want it done 2o minutes before you are ready to plate. All the ingredients to a sauce pan, bring to a boil, reduce heat and simmer until tender. Remove from heat and let stand covered for 20 minutes.

Once chicken is tender and fall off the bone, remove and let cool, strain stock and set aside to cool. Once cool, remove meat from the bones and shred, place in a bowl and pour a bit of the stock over to keep moist. Right before you are ready to plate, toss with half of the parsley and olives. (If you are not serving with rice, omit tossing with parsley and olives)

In the Cuisinart place a third of the walnut ingredients, puree, repeat, on the last third, slowly pour in the stock until smooth, you want a nice sauce, thick but easy to pour. If the sauce is a bit thick, add more stock.

Serving, mound rice on large serving dish, followed chicken, pour walnut sauce on top and garnish with balance of the parsley and olives.

Or as shown in picture

Toss chicken in walnut sauce, plate with a side of tomatoes, cucumbers, and Onion salad and some pita, garnish with parsley and olives.

Enjoy cooking

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