Ingrédients pour Turkish Circassian Chicken
- Roasting Chickens
- Onions
- Carrot
- Water
- Salt
- Bay Leaf
- Thyme
- Cloves
- Garlic Cloves
- Paprika
- 1 cup walnuts, toasted and finely chopped
- White Bread
- Lemon Juice
- Seasoning
- Olive Oil
- Fresh Parsley
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Comment préparer Turkish Circassian Chicken
- Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned. Let cool, then chop finely.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the chicken pieces to the skillet and cook until browned on all sides.
- Stir in the cumin, red pepper flakes, salt, and pepper. Cook for 1 minute more.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
- Stir in the heavy cream, pomegranate molasses (if using), and lemon juice. Simmer for another 5 minutes to allow the sauce to thicken slightly.
- Stir in the chopped walnuts and cook for another 2 minutes.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
- Serve hot with cornbread, rice, or bulgur pilaf.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
18g
Fat
56g
Carbs
7g