Circassian Stuffed Chicken Rolls

Ingredients

In this adaptation, the traditional French Alouettes sans têtes is transformed into Circassian Stuffed Chicken Rolls by incorporating Circassian flavors and techniques. The original dish uses a different filling and cooking method, while the Circassian version features a walnut-based filling and a creamy walnut sauce. The spices and herbs used in the filling are also adjusted to align with Circassian cuisine. We alse have the original recipe for Alouettes sans têtes, so you can check it out.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the ground walnuts, chopped onion, minced garlic, ground coriander, ground cumin, paprika, cayenne pepper (if using), salt, and pepper. Mix well to form a cohesive filling.
3. 3.
   Lay the chicken breasts flat on a cutting board and season them with salt and pepper.
4. 4.
   Spoon the walnut filling onto each chicken breast, spreading it evenly. Roll up the chicken breasts tightly and secure them with toothpicks or kitchen twine.
5. 5.
   Heat the vegetable oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken rolls and sear them on all sides until golden brown.
6. 6.
   Pour the chicken broth into the skillet, cover, and transfer it to the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through.
7. 7.
   Remove the skillet from the oven and transfer the chicken rolls to a plate. Cover them with foil to keep warm.
8. 8.
   Place the skillet back on the stovetop over medium heat. Add the heavy cream and simmer the sauce until it thickens slightly, about 5 minutes.
9. 9.
   Remove the toothpicks or twine from the chicken rolls and slice them into rounds.
10. 10.
    Serve the Circassian Stuffed Chicken Rolls with the creamy walnut sauce, garnished with fresh parsley or cilantro. Accompany with rice or bread.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts for a smooth and consistent filling. Toasting the walnuts before grinding can enhance their flavor.

Tips & Tricks

• If you prefer a spicier filling, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• For a lighter version, you can substitute the heavy cream with Greek yogurt or coconut milk.
• To prevent the chicken rolls from unraveling during cooking, secure them tightly with toothpicks or kitchen twine.
• Serve the dish with a squeeze of lemon juice for a refreshing tang.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Circassian Stuffed Chicken Rolls hot, accompanied by a generous drizzle of the creamy walnut sauce. Garnish with fresh parsley or cilantro for a pop of color and added freshness. Pair the dish with a side of rice or bread to soak up the delicious sauce.

Presentation advice

Arrange the sliced Circassian Stuffed Chicken Rolls on a platter, allowing the creamy walnut sauce to pool around them. Sprinkle some chopped parsley or cilantro on top for an appealing presentation. Serve with a side of rice or bread and garnish with additional herbs, if desired.