published Aug 12, 2024 It will never cease to amaze me how a dish can exist in so many forms around the world. It’s one of the things I love about traveling, cooking, and most of all, eating! Take chicken salad, for example. There’s our classic American version, a curry-spiced version, and (my current favorite) Turkish chicken salad. Also known as Circassian chicken or çerkez tavuğu, what really sets this recipe apart is a smooth, creamy walnut sauce that’s garlicky, savory, and salty. I follow the lead of Rick Stein in his book From Venice to Istanbul. I took a lot of inspiration from his red pepper dressing, which I’ve modified and made from Turkish biber salcasi. This Circassian chicken recipe can be served as-is, over a bed of garden greens, in a wrap, on bazlama flatbread — however you like.
Recommended Tools
Saucepan – For simmering the chicken in the stock. It will need to be large enough to hold two breasts and two cups of stock. Food Processor – To break down the bread crumbs and blend the nuts, bread, garlic, and liquid into a creamy sauce. You could also use a high-powered blender.
Storing and Serving
Çerkez tavuğu should be kept in the refrigerator in an airtight container. Stored properly, it will keep for up to 4 days. Give it a stir to re-distribute the ingredients before serving.
Chicken Breasts – Boneless, skinless chicken breasts are the easiest to work with, but you can really use any cut for this Circassian chicken recipe. Chicken Stock – Feel free to substitute with broth, or with vegetable broth/stock. White Bread – This recipe is traditionally made with stale bread. Sort of like when you make stuffing or French toast, stale bread is preferred when you want to absorb as much liquid as possible (without the bread turning to mush). Walnuts – This is the traditional choice for Circassian chicken, but most nuts are tasty in Turkish chicken salad — almonds, cashews, and pecans are all popular choices. Garlic – A defining flavor in the walnut sauce, I use two cloves of garlic to really make it stand out. Feel free to use more or less per your preferences. Cilantro – Substitute with dill or parsley if desired. Red Pepper Paste – A simple, spicy sauce made from biber salcasi (red pepper paste), olive oil, and just a little kosher salt. You can use any red pepper paste you have on hand, but biber salcasi is made from typical Turkish spices that add a real authenticity to your çerkez tavuğu.
Feel free to store the red pepper paste mixed in with the Circassian chicken. Just note that the meat and sauce will soak up the red bell pepper flavor and have more of a kick to it when you dig into your leftovers! Love this recipe? Share it with the world on Pinterest.
