Pairs well with Circassian Chicken with Rice
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Circassian Chicken with Rice
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A traditional Circassian dish featuring tender chicken in a creamy bread sauce served over flavorful rice cooked in chicken broth.
01:00:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken breasts - 500 grams (cut into small cubes, washed and dried)
- toast bread - 10 slices (remove edges, cut into cubes)
- milk - about 2 cups (enough to cover the bread plus extra for mixing)
- cream - 1 cup (optional, adds rich flavor)
- country butter - about 2 tablespoons (used for browning chicken and onions)
- oil - 1 tablespoon (a little, mixed with butter for sautéing)
- onion - 1 medium (finely chopped)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- brown pepper - watch the video to see (to taste)
- bay leaf - 2 leaves (used in chicken broth)
- cardamom pods - 2 pods (used in chicken broth)
- rice - 1 cup (Egyptian rice)
- chicken broth - 1 cup (from boiled chicken with spices)
- almonds - watch the video to see (to brown and garnish)
Instructions
- Prepare Chicken Broth and Cook Rice: Boil chicken or duck with onion, salt, black pepper, bay leaf, and cardamom pods to make broth. Use this broth to cook the rice by adding 1 cup broth per 1 cup rice. Cook on low heat until rice is done.
- Prepare Bread Cubes: Remove edges from toast bread and cut into cubes. Place cubes in a dish and cover with milk. Let the bread absorb the milk.
- Brown the Chicken: Heat country butter and a little oil in a pan. Add the dried chicken cubes and sauté on both sides until they take on a golden color. Remove chicken from pan.
- Cook Onion and Combine with Chicken: In the same pan, add chopped onion and sauté until soft and translucent. Return the browned chicken to the pan, season with salt and black pepper, and add some chicken broth. Cook together briefly.
- Prepare the Circassian Sauce: Mash the milk-soaked bread cubes, adding a little milk if needed. Add cream (optional) for richer flavor. Combine this bread mixture with the chicken and onion mixture in the pan. Cook on low heat until heated through.
- Brown the Almonds: In a separate pan, brown almonds until golden and fragrant.
- Serve: Plate the cooked rice and top with the Circassian chicken sauce. Garnish with browned almonds. Serve warm.
