Serves 6

Circassians, who are mostly Muslim, lived in the north Caucasus between the Black Sea and the Caspian Sea. When they were pushed out by the Russians and went to Turkey during the Ottoman Empire, this dish of chicken in walnut sauce became popular as cerkez tavugu. It was traditionally eaten as a main course, but now is often served at room temperature on the mezze table. Poach chicken breasts very gently in chicken stock to keep them moist. Make a sauce with toasted walnuts, bread, garlic, and cilantro, and toss it with shredded chicken. Drizzle the chicken with paprika-infused oil and cilantro leaves and serve warm, cold, or at room temperature.

4 cups chicken stock, or more if needed

4 skinless, boneless chicken breasts (about 2 pounds)

1½ cups walnuts

3 tablespoons olive oil

3½ teaspoons paprika

3 slices white sandwich bread, crusts removed, torn into pieces

2 cloves garlic, crushed

6 tablespoons fresh cilantro leaves

1 teaspoon salt

¼ teaspoon cayenne pepper 

1. In a skillet large enough to hold all the chicken breasts in one layer, bring the chicken stock to a boil over high heat. Add the chicken and immediately turn the heat to low. Poach the chicken at a gentle simmer for 15 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165 degrees. Skim any scum that rises to the surface during cooking. Remove the chicken from the stock; set the chicken aside to cool. Set aside 2 cups of stock to cool (use the remaining stock in any recipe that calls for chicken stock).

2. Set the oven at 350 degrees. 

3. Spread the walnuts on a rimmed baking sheet. Toast for 10 minutes, turning once; cool.

4. In a bowl, whisk together the oil and 3 teaspoons of the paprika.

5. In a food processor, pulse the walnuts, bread, garlic, 2 tablespoons of the cilantro, salt, cayenne pepper, and the remaining ½ teaspoon of the paprika until very fine. With the processor running, add ½ cup of the cool chicken stock in a thin stream. Scrape down the sides of the work bowl and add another ½ cup stock until a thick sauce forms. Add more stock, as necessary, to form a sauce the consistency of mayonnaise. 

6.  When the chicken is cool enough to handle, shred it with your fingers or two forks. Transfer to a large bowl, stir in the walnut-bread sauce until thoroughly combined. If necessary, thin the sauce with a spoonful of the reserved stock.

7. Arrange the chicken on a platter, drizzle with the paprika oil, and garnish with the remaining cilantro leaves. Jill Gibson

Jill Gibson can be reached at jrgibson22@gmail.com.