Claudia Roden’s Circassian Chicken (Çerkez Tavuğu)

Directions

1. Wash the chicken and put aside it in a tall saucepan. Camouflage with water and add the quartered onions, celery stalks, salt, and pepper. Bring to a boil and simmer for approximately 1 hour, or unless the chicken is comfortable, skimming off scum because it comes to the surface. Drain the chicken, reserving the stock. Slash the chicken into serving items, getting rid of the skin if you look after, and defend heat.
2. The sauce is traditionally made with walnuts only, but assorted nuts and breadcrumbs are regularly added. Pound the nuts till beautiful in a mortar or grind them in an electrical blender. Stress 2 cups reserved stock genuine into a huge, wisely-organized pan, and inch in the nuts and optionally accessible bread crumbs. Bring to the boil, then decrease to a simmer and cook, stirring, unless the combination has thickened sufficient to coat the again of a spoon. Low heat is predominant right here or the nuts can burn. Add more stock if it becomes too thick, and season to taste with salt and pepper.
3. Mix the oil with paprika unless it becomes brilliant crimson.
4. Cook dinner the rice with butter in step with the equipment instructions or your well-liked design, the usage of one of the predominant reserved chicken stock.
5. Jam up the chicken items in the center of a tall serving dish. Encompass them with a ring of cooked rice. Pour the nut sauce over both the chicken and the rice, and decorate with a dribble of crimson oil.
6. This dish is typically served cool, with salads.
7. Notes: Nik Sharma, who tipped us off to this recipe, likes to fold the chicken into the sauce so it is all coated wisely before serving, and he each so normally provides a squirt of novel lemon juice to slice the richness of the sauce. His shortcut version: Put together the sauce without the chicken, then exhaust retailer-sold rotisserie chicken. Beautiful remove and discard the skin, shred the chicken and fold it into the sauce.