Overview
A classic cold Turkish appetizer or main dish featuring tender poached chicken coated in a rich, creamy walnut sauce, finished with a drizzle of spiced oil. It's an elegant, surprisingly delicious showstopper for dinner parties.
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Place the chicken breasts, halved onion, and 1 teaspoon salt in a large pot. Cover with cold water by about 1 inch. Bring to a simmer over medium heat, then reduce to low and poach for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C). Remove chicken to a plate, reserve 1 cup of the poaching broth, and discard the onion and remaining solids. Let chicken cool slightly.
Shred the chicken into bite-sized pieces using two forks. Set aside.
While chicken cools, soak the stale bread slices in 1/4 cup of the reserved broth until softened, about 5 minutes. Squeeze out excess liquid.
In a food processor or blender, combine the walnuts, soaked bread, garlic cloves, and 1/2 cup of the reserved broth. Blend until smooth, adding more broth 1 tablespoon at a time until you achieve a thick, creamy sauce consistency (like thick yogurt). Season with salt to taste. If desired, stir in a pinch of paprika for extra flavor.
Gently toss the shredded chicken with the walnut sauce until well coated. Transfer to a serving platter.
For the topping: Heat 2 tablespoons olive oil in a small pan over low heat. Add the paprika and cayenne, stirring for 30 seconds until fragrant and bloomed (do not burn). Drizzle the spiced oil over the chicken.
Cover and refrigerate for at least 30 minutes or serve at room temperature. Garnish with extra walnuts or parsley if desired.
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