Chicken > Circassian

Circassian Chicken with Walnuts and Pomegranate Molasses Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup walnuts, toasted and chopped
- 1/2 cup breadcrumbs
- 1/2 cup chicken broth
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt and pepper to taste

Special equipment needed:
- Food processor or blender

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor or blender, pulse the walnuts until they are finely ground.
3. In a large bowl, combine the ground walnuts, breadcrumbs, chicken broth, Greek yogurt, olive oil, pomegranate molasses, garlic, coriander, cumin, salt, and pepper.
4. Mix well until all ingredients are combined.
5. Place the chicken breasts in a baking dish and spoon the walnut mixture over the chicken, making sure to coat it evenly.
6. Bake for 25-30 minutes or until the chicken is cooked through and the topping is golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 16g
- Protein: 34g

Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- Almonds or hazelnuts can be used instead of walnuts.
- You can use regular molasses instead of pomegranate molasses.

Variations:
- You can add chopped fresh herbs such as parsley or cilantro to the walnut mixture.
- You can add diced roasted red peppers to the walnut mixture.

Tips and tricks:
- To toast the walnuts, place them in a dry skillet over medium heat and cook, stirring frequently, until they are fragrant and lightly browned.
- If the walnut mixture is too thick, you can add a little more chicken broth or yogurt to thin it out.
- You can make the walnut mixture ahead of time and store it in the refrigerator until ready to use.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the chicken in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the chicken on a bed of rice or quinoa.
- Garnish with fresh herbs or pomegranate seeds.

Garnishes:
- Fresh herbs such as parsley or cilantro
- Pomegranate seeds

Pairings:
- This dish pairs well with a simple green salad or roasted vegetables.

Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Roasted vegetables

Troubleshooting advice:
- If the topping is not browning, you can broil the chicken for a few minutes at the end of cooking time.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Food history:
- Circassian cuisine is a traditional cuisine from the North Caucasus region of Russia. This dish is a classic example of Circassian cuisine.

Flavor profiles:
- This dish has a nutty, slightly sweet flavor from the walnuts and pomegranate molasses.

Serving suggestions:
- Serve this dish with a side of rice or quinoa and a simple green salad for a complete meal.

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Region: Turkish

Taste: Savory, Tangy, Nutty, Sweet, Sour