- 2 pieces (600 g) chicken breast, (boiled)
- 1 cup (180 g) stale bread,
- 2 cups (200 g) walnuts ,
- 1 glass of milk, warm
- 1 teaspoon of hot red pepper
- 1 tablespoon of butter and olive oil
- salt, black pepper
- Half of 1 onion
- Half of 1 carrot
- 4 allspice seeds (optional)
- 4 cloves (optional)
- 3 bay leaves (optional)
- 1 teaspoon of coriander seeds (optional)
- 6 black pepper seeds
Circassian Chicken Recipe Preparation
Take the chicken in a large saucepan and boil it for 35 minutes with the coarsely chopped carrots, onions and dried spices. Crumble the stale bread, roll it in a rondo and crumble into a bowl. also pull the walnuts very thin from the rondo. Lint boiled chicken in your hand while it is warm (you can also use rondodan, but the best is by hand lint). Do not pour the water of the chicken and keep it ready on the side while it is hot (you can boil the chicken broth one more time and draw the water to intensify the flavor).
Circassian Chicken Recipe Directions
In a separate pot, roast the stale bread and walnuts on the stove for 1 minute until the smell of rondo is gone. Then add 2 scoops of hot chicken stock, add 1 glass of warm milk and mix for 3 minutes on low heat. Add the lint chicken into it, mix it and let it cool.
If you let the chicken rest in the refrigerator for 12 hours before serving, you will ensure that the flavors mix well. Put it in a serving bowl, pour the butter and powdered pepper on it while it is hot, add the crispy walnut pieces and serve.