- 600 gr chicken breast, boiled
- 1 cup stale bread, (180 gr)
- 2 cups whole walnut, (200 gr)
- 1 cup of milk, warm
- 1 tsp powdered red pepper
- 1 tbsp butter and olive oil
- salt, black pepper
- 1 half onion
- 1 half carrot
- 4 tureng seeds (optional)
- 4 whole clove (optional)
- 3 bay leaves (optional)
- 1 tsp coriander seed (optional)
- 5 black pepper corns
Boil chicken in a large pan for 25-30 minutes with half carrot, onion and spices. Put the stale bread in a food processor until to crumble for 1-2 min and same as for the walnuts to getting thinner. Take out the boiled chicken still being warm wipe them small pieces with your hands (You can pass it trough food processor but the best way to do with your hands).
In a pan roast the bread crumbs and walnuts for 2 min until flavor, Then add 2 cups of hot chicken broth, and add 1 cup of milk at the same time. Mix well for 2-3 minutes in simmer. Add the minced chickens, mix well then leave to cool.
Before service leave the micture in the refrigerator for 12-18 hours. In a pan melt the butter and add red pepper powder bring until foamed. Service the Circassian chicken cold and add a little springle hot butter mixture. place on top some walnuts and serve with flatbreads.