Çerkez Tavugu, Circassian Chicken with Walnut Sauce

(about 6-8 servings)

I made this many years ago, and decided to make it again. I have no idea why I waited so long as it's quite delicious.

This dish is served at room temperature making it a great for buffets or for a hot summer day.

1 1/2 cups chicken broth
1 onion, chopped
2 garlic cloves, chopped
salt and freshly ground pepper, to taste
2 lbs skinless and boneless chicken breasts
2-4 slices bread
1 tsp paprika
1 1/2 cups walnut pieces, lightly toasted, (reserve a few pieces for garnish)

bread, or pita for serving

Add the chicken broth, onion, garlic, salt and pepper to a saucepan; bring to a boil. Simmer until the onion softens. Add the chicken. Allow to simmer gently for about 15-20 minutes or until the chicken is done.

Remove from heat and let the chicken cool in the broth.

Remove the cooled chicken from the broth and either shred or cut into small strips. Arrange on a serving platter.

Place 2 slices of bread (to start), paprika and walnuts into the bowl of a food processor and pulse until the mixture resembles crumbs. Slowly pour in the reserved broth and onions. If the sauce seems too thin then add the extra slice of bread; if the sauce seems too thick, then add a bit of water. Adjust the seasoning with salt and pepper.

Spread evenly over the chicken and garnish with the reserved walnut pieces. Serve at room temperature with bread or pita bread.