Cerkez Tavugu (Turkish Circassian Chicken)

Çerkez Tavuğu, or Circassian chicken, is a creamy shredded chicken appetizer bound in a walnut sauce, brought to Turkish cuisine by the Circassian community that settled in Anatolia. It’s traditionally served cool as part of a meze spread. The paprika oil drizzle on top is what makes it recognizable on any table.

Ingredients

For the chicken

• 1 lb (450g) boneless, skinless chicken breasts
• 1 small onion, halved
• 1 bay leaf
• Salt, to taste

For the walnut sauce

• 1 1/2 cups walnuts
• 2 slices white bread, crusts removed
• 1 cup reserved chicken poaching broth
• 1 clove garlic
• 1/2 teaspoon salt
• 1 tablespoon walnut oil or olive oil, for drizzling
• 1 teaspoon paprika, for garnish

Instructions

1. Poach the chicken
   Place chicken, onion, bay leaf, and salt in a pot, cover with water, and bring to a simmer. Cook for 15-18 minutes until cooked through. Reserve 1 cup of the broth, then let the chicken cool and shred it finely.
2. Soak the bread
   Soak the bread slices in a little of the reserved broth until soft, then squeeze lightly.
3. Blend the sauce
   In a food processor, blend walnuts, garlic, soaked bread, and remaining reserved broth until smooth and creamy, adding more broth if needed to loosen.
4. Combine with chicken
   Toss the shredded chicken with about two-thirds of the walnut sauce, reserving the rest for topping.
5. Plate and garnish
   Mound the chicken onto a platter, spoon the remaining sauce on top, and drizzle with walnut oil. Stir paprika into a teaspoon of oil and drizzle over for color before serving at room temperature.

It’s best made a few hours ahead so the flavors have time to settle.