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Loading...A signature cold dish from Turkish cuisine of Circassian heritage, this preparation features poached chicken served under a creamy, fragrant sauce of finely ground walnuts, bread, garlic, and paprika. The dish is traditionally plated in a shallow pool and decorated with vivid red paprika, fresh parsley, and a slick of olive oil for a striking contrast against the pale nut sauce.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 460 kcalCalories
- 30 gFat
- 4 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 2 gSugar
- 36 gProtein
- 420 mgSodium
- 560 mgPotassium
- 90 mgCalcium
- 3 mgIron
- 6 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the chicken
- 2 lb boneless, skinless chicken thighs and breasts
- 1 yellow onion, quartered
- 1 carrot, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp kosher salt
For the walnut sauce
- 1 1/2 cups shelled walnuts, lightly toasted
- 2 slices stale white bread, crusts removed
- 3 garlic cloves, minced
- 1 tsp sweet paprika
- 1/2 tsp hot paprika or Aleppo pepper
- 1/4 cup warm chicken stock, plus more as needed
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the garnish
- 1 tsp sweet paprika for dusting
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp walnut halves, roughly chopped
- 1 tbsp olive oil for drizzling
Directions
- Place chicken, onion, carrot, celery, bay leaves, peppercorns, and salt in a large pot; cover with cold water by 1 inch and bring to a gentle simmer. Skim any foam, partially cover, and poach for 25 to 30 minutes until the chicken is just cooked through and tender.
- Transfer the chicken to a plate and let it cool slightly, then shred it into bite-sized pieces by hand. Strain and reserve at least 1 cup of the poaching liquid.
- Soak the bread slices in warm water for 5 minutes, then squeeze out excess moisture and tear into chunks. Pulse the toasted walnuts in a food processor until finely ground but not pasty.
- Add the bread, garlic, both paprikas, salt, pepper, olive oil, and 1/4 cup warm stock to the walnuts; pulse to a coarse, spreadable paste. Slowly add more stock, a tablespoon at a time, until the sauce is thick, creamy, and just spoonable, holding its shape but flowing slowly when tilted.
- Taste the sauce and adjust salt and pepper. If the sauce feels heavy, loosen with another splash of stock or a small squeeze of lemon juice.
- Spread the walnut sauce in a thin, even layer across a wide serving platter, or mound it in the center to form a generous base.
- Arrange the shredded chicken over the sauce, mounding it gently so the pale sauce peeks around the edges like a frame.
- Just before serving, dust the top of the chicken heavily with sweet paprika, scatter chopped parsley and walnut pieces, and finish with a generous drizzle of olive oil. Serve at cool room temperature with crusty bread.
- Refrigerate any leftovers covered for up to 3 days; bring back to room temperature before serving so the nutty aromatics can bloom.
Cook’s Notes
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes to deepen their flavor and keep the sauce from tasting raw.
- For the smoothest traditional finish, rub the walnut mixture through a fine sieve after blending to remove any coarse bits.
- Poach the chicken gently, as a hard boil toughens the meat that you will later shred by hand.
- Always add the paprika as a final garnish so its color stays vivid red; cooked paprika turns muddy and bitter.
- Serve at cool room temperature rather than ice cold so the walnut aromatics can open up.
