Chicken Circassian Style - Turkish Walnut Chicken Salad

Ingredients

• 1.5 kg whole chicken
• 1 piece onion
• 1 piece carrot
• 2 piece bay leaves
• 6 piece black peppercorns
• 2 tsp salt
• 300 g shelled walnuts
• 3 slice white bread
• 3 clove garlic
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 tsp paprika
• 3 tbsp olive oil

Instructions

1. Prepare chicken stock

   Place the whole chicken in a large pot with quartered onion, sliced carrot, bay leaves, peppercorns, and 1 tsp salt. Cover with cold water by 2 inches. Bring to a gentle boil over medium heat for 8-10 minutes, then reduce to low heat and simmer for 45-50 minutes until chicken is tender and easily pierced with a fork. Do not let it boil vigorously or the chicken will become tough.

2. Cool and shred chicken

   Remove chicken from stock and let cool for 15-20 minutes until safe to handle. Reserve 1 cup of the warm cooking liquid. Remove skin and bones, then shred the meat into thin, bite-sized pieces using your hands or two forks. The meat should fall apart easily when properly cooked. Do not use a knife as it creates the wrong texture.

3. Prepare bread mixture

   Remove crusts from bread slices and tear into small pieces. Soak in the reserved warm chicken stock for 5-7 minutes until completely softened and mushy. The bread should absorb most liquid and break apart easily when stirred. Do not use cold liquid as it won't soften the bread properly.

4. Make walnut paste

   In a food processor, pulse walnuts with peeled garlic cloves for 30-45 seconds until very finely ground but not powdery. Add the soaked bread mixture, cinnamon, cloves, and remaining 1 tsp salt. Process on high speed for 2-3 minutes until completely smooth and creamy. The mixture should be pale and sauce-like. Do not over-process or it will become oily.

5. Combine chicken and sauce

   In a large mixing bowl, gently fold the shredded chicken into the walnut sauce using a wooden spoon. Mix over low heat for 2-3 minutes just until warmed through and well combined. The chicken should be completely coated in the creamy sauce. Do not overmix or apply high heat as this will make the sauce greasy.

6. Make paprika oil

   Heat olive oil in a small pan over low heat for 1-2 minutes. Add paprika and stir constantly for 30-45 seconds until fragrant and the oil turns a deep red color. Remove from heat immediately when it starts to sizzle gently. Do not let the paprika burn or it will taste bitter.

7. Chill and garnish

   Transfer the chicken mixture to a serving platter and smooth the top with a spoon. Cover with plastic wrap and refrigerate for at least 2 hours until well chilled and flavors have melded. Before serving, drizzle with paprika oil and sprinkle with chopped walnuts. The dish should be served cold and hold its shape when spooned. Do not serve at room temperature as the texture will be too soft.

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