Some recipes are so deeply connected with the region from which they originate that they are simply named after that place. Circassian chicken, an appetizer beloved in Turkey and throughout the Caucasus, is such a dish. The recipe itself takes on many different variations across different geographical locations, much like the mosaic of people and cultures that can be found within the large area in which Circassian chicken is enjoyed.

Serves 6-8 people

2 liters of water

1 whole red bell pepper or carrot, peeled

1 whole onion, peeled

3 bay leaves or 1 teaspoon coriander seeds

Whole chicken (750 g)

300 g walnuts 3 cloves of garlic

4 thin slices of stale bread or 4 tablespoons of dried bread crumbs

1 teaspoon of sweet red pepper paste or paprika

50 g butter

Salt

Whole black peppercorns

Step One

Bring two liters of water to a boil. Add whole chicken, 1 teaspoon of salt, red bell pepper or carrot, 9-10 black peppercorns, onion, and bay leaves or coriander seeds. Let simmer for 45 minutes to one hour. Strain the chicken and save the broth for later in a separate container.

Step Two

Remove and discard the skin and shred the lukewarm chicken into large pieces with your hands or, if it’s hot, using a fork. Grind the walnuts, garlic, and bread in a food processor until the mixture is coarsely ground. The walnuts should be in small pieces (not a fine powder).

Step Three

In a bowl or baking dish, add the walnut mixture to the shredded chicken and sprinkle in 1/2 teaspoon of salt. Then, add one teaspoon of sweet pepper paste to add some color; one teaspoon of freshly ground coriander and just short of 1/2 tablespoon freshly ground black pepper. Both spices should be noticeably present in Circassian chicken.

Step Four

With a ladle, slowly add the lukewarm chicken broth back into the mixture while stirring continuously to create a paste-like consistency. If it’s too watery, gradually add breadcrumbs, and if it is too thick, increase the amount of broth.

Step Five

For the final touch, mix melted butter with 1 teaspoon of paprika and 1 tablespoon of finely ground walnuts and pour it over the dish. You can also decorate the Circassian chicken with whole walnuts if you wish. When it’s cooled down to room temperature, it’s ready to be served. You can enjoy your dish accompanied with slices of fresh bread and red wine.