Hot Circassian chicken (Sharkassiyya)

Country : Turkey

2 cups walnuts

¾ cup peanuts, peeled

1 petit pain, soaked in milk

1 onion, grated

1 tbsp butter

1 tbsp tomato paste, heaped

½ tbsp butter

2 garlic cloves, mashed

2 chicken or 1 turkey, cooked

Almonds, roasted

Pine nuts, roasted

-   Grind nuts and bread in a food processor until smooth.

-   In a pot, sauté onion in butter until translucent then add tomato paste and continue to cook for 2 more minutes.

-   Temper broth into nuts mixture until the desired consistency is reached then pour over onions.

-   Bring to the boil then simmer for 30 minutes stirring occasionally.

-   Sauté garlic in butter and add to circassian sauce.

-   Ladle circassian sauce into a serving bowl. Serve with rice and chicken or turkey. Garnish with almonds and pine nuts.