Turkish Circassian Chicken is no Turkey

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The difficult terrain and the hostile environment in the region of Circassia - located at the crossroads of Eastern Europe and Western Asia between the Black Sea and Caspian Sea - has given rise to a culture of hospitality that visitors will testify remains unparallelled anywhere in the world. Circassians were known to go to extremes to ensure that guests or wayfarers were properly regaled, diligently ensuring that he or she was put up in comfort. According to the saying: "If the guest stays for three nights, he becomes part of the family." It had always been a strict custom to serve the guest with a variety of flavoursome dishes, which were prepared from the finest victuals in the house. One peculiarity of Circassian cuisine is that the broth - a natural by-product of the poaching or boiling that mostly went on, is usually served after the main course. 
This Circassian Chicken recipe come to us via Turkey, and makes good use of broth, but is a dish designed to be served cold - and would get a place of honour at any buffet supper.

You will need:1 large chicken
2 cups shelled walnuts
2 slices white bread
1 onion
1 carrot
1 bunch parsley
1 tsp. salt
1 tbsp. paprika
Half tsp. pepper
3.5 litres water
Flatbreads such as Khoubez or Bazlama (to serve)

• Simmer the chicken gently in covered pot with water, carrot, onion, parsley, salt and pepper for two hours, or until very tender
• Skim and allow the chicken to cool in its broth. Reserve the stock
• Remove bones and discarding skin. Dice the meat, or leave it in individual pieces for serving
• Prepare the sauce by grinding walnuts twice through the fine blade of a meat grinder or food processor. Add paprika to the walnuts and press this mixture through a fine cheesecloth to extract the red oil which will be used later to garnish the dish
• Immerse the slices of bread in the chicken stock, squeeze dry and combine with walnuts. Grind three times through the blade of meat grinder, or buzz in the electric blender, slowly adding one cup of chicken stock to make a paste
• To serve, place the diced or sliced chicken on a serving plate and spread it with half of the walnut paste. Sprinkle it with the walnut oil
• Use the remaining walnut paste to spread on your flatbreads.  Pile the chicken onto bread, and devour messily with your fingers