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Circassian Chicken (Çerkez Tavugu)
7 h 25 m
Anya von Bremzen
“Circassian cooking is from the North Caucasus, which was at different times part of the Ottoman and Persian empires. This chicken stew recipe is made with a creamy walnut sauce and was originally served as a main dish, but became a mezze somewhere along the way. Serve at room temp along with some bread for dipping.”
2½ pounds bone-in chicken breasts
4 cups low-sodium chicken broth
2 cups walnuts, plus more for garnish
2 large cloves garlic
½ cup chopped fresh cilantro, divided, plus more for garnish
1 teaspoon salt
¾ teaspoon ground coriander
¾ teaspoon paprika
½ teaspoon Aleppo pepper (see Tips), plus more for garnish
½ teaspoon dried savory or tarragon
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek (see Tips)
¼ teaspoon saffron threads (see Tips)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 tablespoons red-wine vinegar, divided
Chopped red onion & pomegranate seeds for garnish
1Place chicken, meat-side down, in a large saucepan and add broth. Bring to a simmer over high heat. Reduce heat, cover and simmer, turning occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160°F, 25 to 30 minutes.
2Meanwhile, process walnuts and garlic in a food processor to a fine-textured paste. Add ¼ cup cilantro; pulse just to combine. Mix salt, coriander, paprika, Aleppo, savory (or tarragon), cinnamon, fenugreek and saffron in a small bowl.
3Transfer the chicken to a clean cutting board to cool. Strain the broth (discard the solids).
4Wash and dry the pan. Add butter and oil and heat over medium heat until the butter is melted. Add onion and cook, stirring, until very soft but not browned, 3 to 5 minutes. Add the spice mixture and cook, stirring, for 30 seconds. Add the broth and bring to a simmer over high heat. Reduce heat to medium-low and add the walnut mixture; whisk until smooth. Cook, whisking occasionally, until the sauce starts to thicken, 3 to 5 minutes. Remove from heat.
5Shred the chicken (discard the bones) and place in a large bowl. Add the sauce along with 2 tablespoons vinegar and the remaining ¼ cup cilantro. Refrigerate, stirring occasionally, until cold, at least 6 hours and up to 1 day.
6Stir the remaining 1 tablespoon vinegar into the chicken. Let stand for 30 minutes. Serve topped with more chopped walnuts, cilantro, Aleppo, red onion and pomegranate seeds, if desired.
Tips: Aleppo Pepper: Named for the city in northern Syria, these dried chile flakes lend bright fruitiness and gentle heat. Use it up: Sprinkle on roast vegetables, meats or even fresh fruit or your avocado toast.
Fenugreek: Both the leaves (fresh or dried) and their mustard-colored seeds (whole or ground) have a complex flavor that's a little nutty and almost maple-y. Use it up: Ground seeds can be used in curry powders, teas, rubs or as a seasoning for cooked vegetables. Add fresh leaves to salads, sauces and curries.
Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.
To make ahead: Prepare through Step 5 and refrigerate for up to 1 day.