6 to 8 servings

Instructions

Simmer chicken in water for 35 minutes or until tender; drain. Reserve broth. Bone chicken. Remove skin. Or pull the leftover carcass out of the frig and debone!

Cut/tear into 1 to ½" long & 1/4-1/2" thick strips. Arrange leaves and pita bread around the side of the dish/platter.

Then arrange the chicken in the center of the serving dish or large platter just to the edges of the pita and romaine. Set aside.

Combine walnuts, bread slices (soaked in reserved chicken broth and squeezed dry) garlic; chopped crisp shallots, mix well.

Place into blender or a food processor container. Process until well blended.

Add salt, pepper and chicken broth gradually blending thoroughly until it gets medium white sauce consistency.

Pour over chicken.

Heat oil. Stir in red pepper. Remove from heat. Drizzle over walnut sauce. Garnish with a little chopped parsley Serve at room temperature.

This is an easy tasty first course.

Excellent with a dry crisp white wine such as Chardonnay or Sauvignon Blanc.

The dish originated from the Circassians.

In original recipe walnuts are crushed between two stones and oil is dispersed. This oil is sprinkled over walnut sauce. ( hazelnuts can be substituted for walnuts)

Great finger food!

This is something we had recently at a Turkish restaurant. I decided to duplicate it and kick it up a notch. I fixed it for Super Bowl and it was scarfed down!

Great way to use some leftover chicken!

From:  Mary-Anne Durkee
Posted By: Mary-Anne Durkee, Via: Chile Head Mailing List
Post Date:   Tue, 28 Jan 2003