See Also: Appetizers · Chicken / Poultry · Side Dishes
Chicken with Walnut Sauce (Cerkes Tavugu)
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve cold as an appetizer, or side dish.
4 chicken breasts, skinned and boned
1 onion, sliced
1/3 cup water
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon fine sea salt
1 slice white bread
1-2 cloves garlic
1/4 teaspoon fine sea salt
1/2 teaspoon paprika
1 cups walnuts
reserved broth from above, including the onions
3 tablespoons extra virgin olive oil
1/2 teaspoon paprika
Combine the chicken, onion, water, bay leaf, thyme and salt in a Dutch oven or saute pan. Bring to a boil, reduce to simmer and cook about 15 minutes, or until chicken is done. Remove chicken and set aside, reserving the broth mixture and onions but remove the bay leaf. In processor with steel chopping blade in place, process the bread, garlic, salt, paprika, and walnuts using the reserved broth and onions as well until the mixture is smooth and spreadable. Using an attractive platter, cut chicken into strips about 2 inches long and 1 inch wide and arrange on the platter. Spread walnut sauce over to cover. In measuring cup, whisk together the oil and paprika. Just before serving, drizzle the red oil over the frosted chicken in a decorative pattern. Serve as finger foods, or as a side dish with a meal.
Recipe created 2005-03-29.
