Circassian Chicken Recipe

Name: Circassian Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 whole chicken (about 3-4 lbs), cut into pieces; 1 onion, quartered; 2 carrots, peeled and halved; 2 celery stalks, halved; 4 cups water; 1 teaspoon salt; 2 cups walnut halves; 2 slices stale bread, crusts removed; 3 cloves garlic, minced; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley for garnish

Turkish · Main course · 65 min total

Circassian Chicken recipe videos

A classic Ottoman dish featuring poached chicken in a rich, creamy walnut sauce, seasoned with garlic and paprika. This version is simplified for home cooks while retaining its authentic flavor.

20
min prep

45
min cook

4
servings

520
kcal/serving

Ingredients

1 whole chicken (about 3-4 lbs), cut into pieces
1 onion, quartered
2 carrots, peeled and halved
2 celery stalks, halved
4 cups water
1 teaspoon salt
2 cups walnut halves
2 slices stale bread, crusts removed
3 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Place chicken pieces, onion, carrots, celery, water, and 1 teaspoon salt in a large pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through. Remove chicken and let cool. Strain and reserve 2 cups of broth.
While chicken cools, toast walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Let cool slightly.
In a food processor, combine toasted walnuts, stale bread, garlic, paprika, cayenne (if using), and 1 cup of reserved broth. Pulse until a smooth paste forms, adding more broth as needed to achieve a thick sauce consistency.
Shred the cooled chicken into bite-sized pieces, discarding skin and bones.
In a large skillet, heat olive oil over medium heat. Add the walnut sauce and cook for 2-3 minutes, stirring constantly. Add shredded chicken and remaining broth as needed to reach desired consistency. Stir in lemon juice, salt, and pepper to taste.
Transfer to a serving dish, garnish with fresh parsley, and serve warm or at room temperature.

Tips

For a richer flavor, use chicken thighs instead of a whole chicken.
The sauce can be made ahead and refrigerated for up to 2 days; reheat gently before serving.
Serve with rice or crusty bread to soak up the sauce.
Garnish with a drizzle of walnut oil and a sprinkle of paprika for extra color.

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