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CERKES TAVUGU A dish from northern Black Sea region, where my grandmother came from

CIRCASSIAN WALNUT CHICKEN Ingredients ( will serve one medium size serving platter) - 1 whole chicken - 3 slices of dry french or Italian bread - 1 small carrot - 1 small onion - 6 oz walnuts - 1 teaspoon cayenne pepper - 1 tablespoon ground red pepper powder - 2 cloves of garlic , chopped - salt and pepper to taste - 2 tablespoon vegetable cooking oil Put whole chicken , peeled whole onion , grated carrot and salt in a pot. Cover with water and cook on low heat until tender. Let it cool. Strain and save the broth . Take the chicken out , remove the skin and bones . Tear meat in small pieces and place in a bowl . In a blender add walnuts , bread , crushed garlic , cayenne pepper , salt and pepper to taste . Add some of the broth and blend , till it is a thick , creamy sauce. Add more broth as needed . Pour half of the sauce over the chicken pieces and mix well in the bowl. Arrange the chicken mixed with sauce on a serving dish . Spread the rest of the sauce to cover the chicken . In a small pan heat the cooking oil , mixed with red pepper powder. Decorate the dish , drizzling over thin lines of pepper oil . Serve cold with pita bread wedges .

circassian chicken