A classic mezze from Circassian cuisine that became part of Turkish tables, this dish combines shredded boiled chicken with a walnut and bread sauce. A drizzle of red pepper butter adds color and makes it a hearty spread.
Poach the chicken breast in water with the onion and salt until tender and easy to shred. Reserve the cooking liquid.
Let the chicken breasts cool until warm, then shred them finely.
Blend the walnut kernels, soaked bread, and garlic with some of the reserved chicken broth until smooth.
Mix most of the sauce with the shredded chicken and spread it on a serving plate. Drizzle the remaining sauce over the top, then spoon on the red pepper warmed in butter, a little at a time.
Cool the chicken in its cooking liquid before shredding to help it stay moist. Allergen: contains tree nuts (walnuts) and gluten (bread).
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