Cerkez Tavugu Chicken Caucasian

Cook Time 1 hour 30 minutes

Servings 4


1 whole chicken

1 onion, peeled and halved

5 slices stale white bread with crusts removed

100g roasted walnut

3 garlic cloves

2 tbsp coriander seeds

4 tsp paprika

3 tsp salt

Black pepper

2 tbsp lemon pepper

1 bunch fresh coriander

5g molasses

1 lemon, juiced

serve with a sprinkling of dukkah, slices of plums (or seasonal fruit)

For the chicken skin

100g chicken skin (after cooking)

Sea salt


Place the chicken in a large deep pot and cover with cold water. Add onion and salt.

Bring water to boil, then cover and reduce the heat.

Slowly cook the chicken. After 30 minutes, remove from heat and leave the chicken to rest in its stock until cool enough to touch.

Transfer the chicken and onion to a bowl and keep the stock.

Separate the chicken meat from the bones, and shred the meat into small strips by hand. Keep the skin for later use, but the bones may be discarded.

Clean the chicken skin and season with salt. Put between two sheets of baking paper then cook them in oven 180C for 25 mınutes untıl they become crıspy and golden in colour.

In a blender, add the stale bread, garlic, coriander seeds, warm chicken stock and half of the roasted walnut. Leave in the blender to rest for five minutes before blitzing.

After five minutes, blitz until fine then pour the mixture into a bowl, add the rest of the chopped walnut, paprika, black pepper, molasses, lemon juice, lemon pepper and finely chopped fresh coriander. Mix in with the shredded chicken.

Serving idea - Using a cookie cutter, cut a circle of the chicken out, place in the middle of the plate, and dust some dukkah on top.

Put the crispy chicken skin around the chicken, and serve.


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