Circassian chicken is a classic recipe, invented by the Circassians, a people from the Caucasus Mountains, and adopted by the imperial Ottoman cuisine.

This "royal dish" is usually prepared as a main dish, but it is very convenient to serve as an appetizer or as an appetizer.

Circassian chicken is a great dish of chicken pieces in a creamy sauce of nuts and bread, and as a healthy dish without fatty toppings it is a great suggestion for a light lunch with lettuce, cooked vegetables and toast bread. You can also use it as a sandwich filling.

Ingredients:

- 1 whole chicken or two large chicken breasts

- 1 head of medium onion

- 1/2 teaspoon pepper in grains

- 5 glasses of water

- carrots, celery, parsnips if desired

For the base:

- 300 g of coarsely ground walnuts

- 2 cloves of garlic

- 4 slices of stale bread (middle without crust)

- 1,5 cups of chicken broth

- 1 teaspoon of salt

- half a teaspoon of coriander powder

For sprinkling (optional):

- 2 tablespoons of olive oil

- 1 teaspoon ground red pepper

Preparation:

Put the breast or chicken cut into pieces in a saucepan, pour over water, add onion, celery and peppercorns. Cook over medium heat until meat is tender.

Strain the cooked meat and leave it to cool. Then, separate the meat from the bones and cut it into strips by hand.

Put the diced bread cubes in a deeper bowl, then pour the water in which the chicken is boiled, add the crushed garlic, nuts, spices and chopped meat, and mix well.

Transfer the chicken to a serving dish. Heat the olive oil separately and add the red pepper, then pour over the chicken. Garnish with parsley. It can be served hot or cold, as an appetizer or main course.