VOLUME 1 - Kilimanjaro Foods

Circassian Chicken
Servings
1/2 lb stewing chicken
sm carrot -- scrapped &,Diced
md onion -- peeled
and,Chopped 1/4 c parsley -- fresh
1 salt --,To Taste
pepper --,To Taste
c walnuts --,Shelled
white bread -- stale,Slices
lg onion -- peeled and,Chopped
T paprika
Put chicken, carrot, onion, parsley, salt, pepper and 5 cups
of water
in a large kettle. Bring to a boil. Reduce heat and simmer, covered,
for 2 hours, or unitl tender. The exact simmering time will depend on
the age of the chicken. Remove chicken from kettle to cool. Strain
broth and reserve. Cut meat into shreds. Out the walnuts through a
meat grinder twice. After each grinding reserve the oil separately
from the nuts. Soak bread in some of the strained chicken broth until
soft. Squeeze dry and mix with ground walnuts, onion and pepper.
Put this mixture through a meat grinder 2 more times. Then gradually
add about 1 cup of the strained chicken broth to the mixture to make
a paste or sort of mayonnaise-type sauce. Combine 1/2 of this sauce
with the shredded chicken and spread evenly on a platter. Cover with
remaining sauce. Garnish with the reserved walnut oil by sprinkling
it, along with the paprika, over the sauce.