Circassian and Cossack Chicken Recipes

Circassian Chicken

Ingredients:

3 1/2 lb stewing chicken

1 small carrot -scrapped & Diced

1 medium onion -peeled and Chopped

1/4 c parsley -fresh

1 salt to Taste

1 pepper to Taste

2 c walnuts Shelled

3 white bread stale, Slices

1 large onion peeled and Chopped

1 T paprika

Put chicken, carrot, onion, parsley, salt, pepper and 5 cups of water in a large kettle. Bring to a boil. Reduce heat and simmer, covered, for 2 hours, or until tender. The exact simmering time will depend on the age of the chicken. Remove chicken from kettle to cool. Strain broth and reserve. Cut meat into shreds. Out the walnuts through a meat grinder twice. After each grinding reserve the oil separately from the nuts. Soak bread in some of the strained chicken broth until soft. Squeeze dry and mix with ground walnuts, onion and pepper. Put this mixture through a meat grinder 2 more times. Then gradually add about 1 cup of the strained chicken broth to the mixture to make a paste or sort of mayonnaise-type sauce. Combine 1/2 of this sauce with the shredded chicken and spread evenly on a platter. Cover with remaining sauce. Garnish with the reserved walnut oil by sprinkling it, along with the paprika, over the sauce.  This recipe is good for 1 serving.

Cossack Chicken & Mushrooms

Ingredients:

12 oz chicken boneless & skinless

5 T butter

1 garlic clove, Minced

1 onion large

1/2 t nutmeg fine, Ground

1/2 c swiss cheese, Grated

1/2 c feta cheese, Crumbled

3 T sour cream (or plain yogurt)

1/2 lb mushrooms fresh, washed & coarsely, chopped

Cook the onion & mushrooms together in 4 T of the butter. Mince the onion/mushroom mixture and the chicken together.  Add the garlic & the chicken-mushroom mixture and cook for 5 minutes adding salt & pepper to taste. Remove from heat and stirring the yogurt and nutmeg. Preheat the oven to 400 degrees F. Pour the chicken mixture into a baking dish and sprinkle with grated cheese. Bake for 15 minutes.  This recipe is good for 4 servings.

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