Circassian Chicken

Circassian Chicken is relatively unknown to westerners - and it's a crying shame. This cold chicken salad is just amazing. Perfect any time of the year, piled on crusty bread - a triumph in every way.

Circassian Chicken originates in the Caucas region, near the Black Sea. Geographically, southern Russia and northern Turkey & Georgia. This is a classic dish to the region and is quite unlike anything I've tasted before. It comprises of tender poached chicken in a rich walnut based sauce.

A cold pate-like salad, perfect rain or shine.

It's served cold, like a salad where flatbreads are used to scoop the rich, hearty pate-like salad. I first ate this in Turkey, where there are a sizeable population of Circassians and was struck by its rich, creamy texture. It's super delicious, filling and quite unlike anything else I've ever taste. I made it immediately upon return and have been making it ever since.

It's actually not too difficult, but does take a little time. The results are spectacular. It's best served with some crusty bread or toast in my opinion. I also love to serve as part of a larger Meze spread for my guests to mix and match flavours and textures - try it together with my fabulous Turkish Beetroot & Yoghurt Dip, a simple Tomato Salad and my Turkish Carrot salad.

How to make my Circassian Chicken

Circassian Chicken

Circassian Chicken

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Prep Time30 minutes
Cook Time1 hour