Name: Shredded Chicken with Walnut and Coriander (Çerkez tavuğu)
Yield: Serves 6
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; 4 cloves; 1 onion, roughly chopped; 3-4 walnuts, finely chopped; 1 teaspoon olive oil; 1 teaspoon kırmızı biber; 3 slices dry white bread, crusts removed; 1 teaspoon coriander seeds; small bunch of fresh coriander leaves, roughly chopped; 4 red or black peppercorns; salt; 4 allspice berries; 6 cloves garlic, crushed; 1 whole medium-sized chicken; 6-8 fresh coriander leaves, finely chopped; 3-4 bay leaves; 6 oz/175 g walnuts, shelled; ¼ pint/150 ml milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This is an Anatolian dish of Circassian origin, although the Armenians also claim it as their own. Its pale colour is believed to reflect the complexions of the Circassian women who, famed for their fair features and beauty, were captured to serve the Ottoman sultans in the harems, as concubines and wives. A true çerkez tavuğu is made with fresh coriander leaves, used liberally in traditional Circassian cooking but omitted by the tamer palates of the Istanbul chefs. If you prefer the