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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 541.7
  • Total Fat: 40.3 g
  • Cholesterol: 66.6 mg
  • Sodium: 332.1 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.2 g

View full nutritional breakdown of Circassian Chicken by Hank Shaw calories by ingredient
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Circassian Chicken by Hank Shaw

Submitted by: ZIGWEEGWEE

Introduction

From SimplyRecipes - http://simplyrecipes.com/recipes/circassia
n_chicken/ Mr. Shaw says, "This recipe is a great way to get away from typical mayo-based chicken salads, and is wonderful either as a sandwich, or simply served with crusty bread... Once made, it keeps well in the fridge for at least 3-4 days." I would serve it over mixed greens. :)
From SimplyRecipes - http://simplyrecipes.com/recipes/circassia
n_chicken/ Mr. Shaw says, "This recipe is a great way to get away from typical mayo-based chicken salads, and is wonderful either as a sandwich, or simply served with crusty bread... Once made, it keeps well in the fridge for at least 3-4 days." I would serve it over mixed greens. :)

Number of Servings: 6

Ingredients

    2 full chicken breasts
    4 T olive oil (or walnut oil)
    4 t paprika
    1.5 cups chopped walnuts
    3 garlic cloves, chopped
    2 T chopped scallions
    1 t cayenne
    2 T chopped fresh parsley
    2 slices of whole wheat bread, crusts removed
    1 quart chicken stock
    juice from one lemon
    salt
    black pepper

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Directions

1 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.

2 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.

3 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.

4 Set aside ½ cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley.

5 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.

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

7 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.

8 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.

Number of Servings: 6

Recipe submitted by SparkPeople user ZIGWEEGWEE.






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