Circassian Chicken

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The delicious creaminess of this dish comes from puréed walnuts rather than dairy and therefore it was a great favourite of the Jews of Turkey. As it is eaten cold (at room temperature), it can be made ahead, ready for Shabbat lunch.

Ingredients

  • 1.6 kg/3–3½ lb chicken
  • 2 onions, quartered
  • 1<

Method

  1. Place the chicken in a large pan, with the onions, carrot, celery and peppercorns. Add enough water to cover, and bring to the boil. Simmer for about 1 hour, uncovered, until the chicken is tender. Leave to cool in the stock. Drain the chicken, reserving the stock.