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Chicken with Walnut Sauce

Sample Dishes from Turkish Cuisine

Chicken with Walnut Sauce (Çerkez Tavuğu)

Chicken11250 grams
Water3 cups600 grams
Salt2 teaspoons12 grams
Garlic8 cloves24 grams
Bread (stale)5 thin slices100 grams
Walnuts (whole)3 cups300 grams
Black pepper1 tespoon2 grams
Oil2 tablespoons20 grams
Red pepper½ teaspoon1 gram


Wash the chicken and simmer over low heat with 3 cups of water and salt for approximately 35 minutes. Remove the bones and tear the meat into strips and place evenly on a serving dish. Peel the garlic, wash and put it through the food processor together with the crust - removed bread and the walnuts. Add 3 cups chicken broth and black pepper and blend throughly. Pour the mixture over the chicken meat. Heat the oil and add the red pepper, stir a couple of times, remove from heat and sprinkle over the chicken covered with the walnut sauce.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy533 cal
Protein26.6 g
Fat42.0 g
Carbohydrates13.8 g
Calcium53 mg
Iron2.33 mg
Phosphorus313 mg
Zinc2 mg
Sodium736 mg
Vitamin A166 iu
Thiamine0.18 mg
Riboflavin0.16 mg
Niacin7.69 mg
Vitamin C2 mg
Cholesterol92 mg


This dish is characteristic to Circassians. It is served with the traditional corn bread called "mamursa" in Bolu, which is prepared by cooking in water. In the original recipe, it is sprinkled with walnut oil extracted by pressing the nuts between two stones. In some villages of Bolu, bread is replaced with crushed and boiled rice. In the Eastern Black Sea region it is prepared with hazelnuts instead of walnuts. Today "Çerkez Tavuğu" is a dish which is known in many regions of Turkey. It is generally prepared on special occasions is mostly served as an appetizer (meze).