Text 3021, 80 rader
Skriven 2013-07-31 07:17:28 av Dave Drum (1:261/38)
Ärende: Chile 3511
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Circassian Chicken
 Categories: Poultry, Chilies, Salads, Nuts, Breads
      Yield: 5 Servings

      2    Whole chicken breasts (both
           - halves)
      4 tb Olive or walnut oil
      4 ts Paprika
  1 1/2 c  Chopped walnuts
      3 cl Garlic; chopped
      2 tb Chopped green onions
      1 ts Cayenne
      2 tb Chopped parsley
      2 sl Bread; crusts removed
      1 qt Chicken stock
           Salt & Black pepper
           Juice of 1 lemon

  Not sure where I first heard of this variant on chicken
  salad, but IÆve been making it for years. Presumably it
  originated in the Caucasus Mountains, which is where the
  Circassians live. IÆve net yet met a Circassian, although
  I suspect they may be something like an Armenian. Or not.
  Who knows? What I do know is that there are plenty of
  recipes for this dish out there, but what ties them all
  together are walnuts, garlic, paprika and poached chicken
  or pheasant.

  Bring the chicken stock to a simmer and add the chicken
  breasts. Add some water if there is not enough liquid to
  cover the meat. Simmer gently for 10 minutes, then turn
  off the heat.

  Meanwhile, heat the olive or walnut oil in a small pot
  over low heat and add the paprika. Stir well to combine.
  Heat until you can smell the aroma of the paprika, then
  turn off the heat.

  Tear the bread into chunks and put into a bowl. Ladle out
  about a cup or two of the chicken broth and pour it over
  the bread.

  Set aside 1/2 cup of walnuts and put in a bowl with the
  green onions and 1 tablespoon of the parsley.

  Put the rest of the walnuts into a food processor with the
  garlic, the cayenne, about a teaspoon of salt, the rest of
  the parsley and the soaked bread. Buzz to make a thick,
  relatively chunky paste. If it needs a bit more chicken
  broth to loosen up, add some a tablespoon at a time.

  Stir the paprika-oil, then pour it in the food processor
  and buzz to combine. Taste the mixture to see if it needs
  salt.

  Pull the skin off the chicken breasts and tear the meat
  into shreds. Put it in the bowl with the unchopped
  walnuts, green onions and such.

  Add the walnut-paprika paste from the food processor to
  the bowl and stir gently to combine everything thoroughly.
  Add black pepper and lemon juice to taste and stir one
  more time to combine.

  Serves 4-6 as a lunch.

  Posted by Hank Shaw of Hunter Angler Gardener Cook

  MM Format by Dave Drum - 10 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... You have to ask children and birds how cherries and strawberries taste.

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