Circassian Walnut Chicken

Ingredients

In the original Georgian dish, Chasha zemma, the chicken is typically boiled and served with a walnut sauce. However, in this adapted Circassian version, the chicken is stuffed with a walnut mixture and poached to enhance its tenderness. The spices used in the Circassian version also differ slightly, incorporating flavors commonly found in Circassian cuisine. We alse have the original recipe for Chasha zemma, so you can check it out.

• 4 chicken breasts 4 chicken breasts
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 1/2 cup (60g) bread crumbs 1/2 cup (60g) bread crumbs
• 1 onion, finely chopped 1 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) 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh herbs for garnish (such as parsley or dill) Fresh herbs for garnish (such as parsley or dill)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the ground walnuts, bread crumbs, chopped onion, minced garlic, ground coriander, ground cumin, paprika, cayenne pepper (if using), salt, and pepper.
3. 3.
   Cut a pocket into each chicken breast and stuff them with the walnut mixture.
4. 4.
   Heat a large skillet over medium heat and sear the stuffed chicken breasts until golden brown on both sides.
5. 5.
   Transfer the chicken breasts to a baking dish and pour the chicken broth over them.
6. 6.
   Cover the baking dish with foil and bake for 25-30 minutes, or until the chicken is cooked through.
7. 7.
   Meanwhile, prepare the walnut sauce by blending the remaining walnuts, garlic, onion, coriander, cumin, paprika, salt, and pepper with the heavy cream until smooth.
8. 8.
   Once the chicken is cooked, remove it from the baking dish and let it rest for a few minutes.
9. 9.
   Pour the walnut sauce into the same skillet used to sear the chicken and cook over low heat until heated through.
10. 10.
    Slice the chicken breasts and serve them with the walnut sauce. Garnish with fresh herbs.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts for both the stuffing and the sauce to achieve a smooth texture.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper in the walnut mixture.
• If you prefer a thicker sauce, simmer the walnut sauce for a few extra minutes to reduce it slightly.
• Serve the Circassian Walnut Chicken with a side of steamed vegetables or a fresh salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Circassian Walnut Chicken hot, garnished with fresh herbs. Accompany it with warm bread or rice to soak up the creamy walnut sauce.

Presentation advice

Arrange the sliced chicken breasts on a platter, drizzle the walnut sauce over them, and sprinkle with fresh herbs for an elegant presentation. Serve with a side of warm bread or rice.