A Turkish dish as well as found over the Middle East. It is served cold, nice on those hot evenings.
Ceviz Soslu Tavuk (Turkish)
Serves 6
3 pound (1365 g) organic chicken (cut of your choice) (tavuk)
chopped walnuts (ceviz)
2 organic onions, cut in to fourths (soğanlar)
1 organic sliced carrot (havuç)
1 organic celery stick, sliced (kereviz)
6 peppercorns (karabiber)
3 slices (gluten-free) bread, remove the crust and tear up (ekmek)
garlic cloves, chopped (diş sarımsak)
1 Tbs. (15 ml) walnut or olive oil (ceviz yağı veya zeytinyağı)
black pepper to taste (karabiner)
garnish with chopped walnuts and paprika (kırmızı biber)
bir /beer/ 1. In a plan, add chicken, onions, carrot, celery and peppercorns.
iki /ee-kee/ 2. Add water to cover, bring to a boil, and turn down.
üç /üch/ 3. Simmer uncovered for about an hour.
dört /durt/ 4. Leave to cool, then drain and same the stock.
beş /besh/ 5. Soak the bread with 6 Tbs. (90 ml) chicken stock.
altı /al-tuh/ 6. Process the bread in a blender with garlic, walnuts, and 1 cup (240 ml) stock.
yedi /ye-dee/ 7. Add to the pan on low heat, plus more chicken stock. Stir until thickens.
sekiz /se-keez/ 8. Remove and let it cool.
dokuz /doo-kuz/ 9. If need to, skin and bone the chicken and cut into bite-size pieces.
on bir 11. Arrange on a dish. Spoon the rest of the sauce over the chicken.
on iki 12. Drizzle with walnut or olive oil.
on üç 13. Sprinkle with walnuts and paprika.
Add some grilled vegetables:
Try some of the other Turkish recipes!
