Circassian Chicken (Walnut Sauce)

By keeping the walnut and oil portions measured while maximizing lean chicken breast, this classic recipe offers a satisfying protein content in a light traditional style.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g (14 oz) cooked shredded chicken breast · 660 kcal in the whole recipe
• 1/2 cup (50 g) walnuts · 327 kcal in the whole recipe
• 2 slices (60 g) stale whole wheat bread, crusts removed · 150 kcal in the whole recipe
• 1 cup (240 ml) warm chicken broth · 14 kcal in the whole recipe
• 2 cloves (6 g) garlic · 9 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, 1/2 tsp red pepper flakes

Method

1. Place the cooked shredded chicken breast into a large mixing bowl.

   

2. Soak the stale whole wheat bread in half of the warm chicken broth until completely softened.

   

3. In a food processor, blend the walnuts, garlic, soaked bread, remaining chicken broth, salt, and black pepper into a smooth sauce.

   

4. Combine the walnut sauce thoroughly with the shredded chicken and transfer to a serving platter.

   

5. Heat olive oil in a small pan over low heat, stir in paprika and red pepper flakes for 1 minute until fragrant, then drizzle over the chicken before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.