From Surrender to the Playboy Sheikh
Karim's Circassian chicken

  • 4 chicken breasts, on the bone and including skin
  • 1 carrot, peeled and chopped into 2cm pieces
  • 1 stick (rib) of celery, chopped into 2cm pieces
  • 1/2 onion, peeled but not chopped
  • 2 bay leaves
  • 6 whole peppercorns
  • 250g shelled walnuts
  • 2 slices white bread, crusts removed
  • 1 cloves garlic
  • 2 tbs extra virgin olive oil
  • 1 tsp paprika

Serves 4.

Put the chicken, carrot, celery, onion, bay leaves and peppercorns in a pan with enough water to cover by about 3cm.

Bring to the boil, remove any scum, and then simmer, covered, for 20-30 minutes until chicken is tender.

Remove the chicken to a clean plate to cool, and strain the stock.

When the chicken is cool enough to handle, remove the skin and bones and discard, and shred.

Soak the bread in enough stock to soften it for about 2 minutes, then squeeze it dry and tear it into pieces.

Grind the walnuts in a food processor, adding the bread, garlic and enough of the stock (about a cup) to make a thick sauce.

Toss the shredded chicken in the sauce.

When ready to serve, blend the paprika with the olive oil and drizzle over in a criss-cross pattern.

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