Circassian Chicken Spread with Walnut Garlic Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings (as a meze or appetizer)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes (plus optional chilling time)

Quick Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs
• 6 cups (1.4 L) water or unsalted chicken stock, plus 1.25–1.5 cups reserved for sauce
• 1 small onion, 1 small carrot, 2 bay leaves, 6 peppercorns, salt
• 2 cups (200 g) walnut halves/pieces, plus extra for garnish
• 3 slices day-old white bread (crusts removed) or 1 cup fresh breadcrumbs
• 4–6 garlic cloves
• 3–5 tbsp extra-virgin olive oil (some for sauce, some for paprika oil) or butter
• 2.5 tsp sweet paprika, pinch cayenne or Aleppo pepper
• 1–2 tbsp lemon juice
• Fresh parsley, chopped; warm bread for serving

Do This

• 1. Poach chicken with onion, carrot, bay leaves, peppercorns, and salt in water/stock for 15–20 minutes, until just cooked. Cool in the liquid, then reserve 1.25–1.5 cups broth.
• 2. Lightly toast walnuts in a dry pan until fragrant. Tear bread into pieces and soak briefly in some warm broth.
• 3. Blend walnuts, squeezed-out bread, garlic, 2 tbsp olive oil, paprika, a pinch of cayenne, salt, lemon juice, and enough warm broth to form a thick, creamy sauce.
• 4. Shred the cooled chicken finely. Fold it into the walnut sauce until well coated, adjusting thickness with more broth if needed.
• 5. Warm 2–3 tbsp olive oil or butter with paprika and a pinch of chili until it foams gently and turns deep red; do not let it burn.
• 6. Spoon chicken spread into a shallow dish. Drizzle with paprika oil, sprinkle with chopped parsley and crushed walnuts, and serve cool or at room temperature with bread.

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Why You’ll Love This Recipe

• Creamy, rich, and deeply flavorful, yet surprisingly light and fresh thanks to lemon and herbs.
• Perfect make-ahead meze: it actually tastes better after resting in the fridge.
• Uses simple, affordable ingredients but looks and feels special on a party table.
• Flexible: serve as a dip, a spread, or a light lunch with salad and warm bread.

Grocery List

• Produce: 1 small onion, 1 small carrot, 4–6 garlic cloves, 1 lemon, fresh flat-leaf parsley
• Dairy: Optional unsalted butter (for paprika oil)
• Pantry: Boneless skinless chicken breasts or thighs, walnuts, day-old white bread or breadcrumbs, water or chicken stock, extra-virgin olive oil, sweet paprika, cayenne or Aleppo pepper, bay leaves, whole black peppercorns, fine sea salt, crusty bread/pita/lavash for serving

Full Ingredients

For the Chicken and Broth

• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs
• 6 cups (1.4 L) water or unsalted chicken stock
• 1 small onion, peeled and halved
• 1 small carrot, cut into chunks (optional but adds sweetness)
• 2 bay leaves
• 6 whole black peppercorns
• 1.5 tsp fine sea salt (plus more to taste)

For the Walnut–Garlic Sauce

• 2 cups (200 g) walnut halves or pieces
• 3 slices day-old white bread, crusts removed (about 75 g), or 1 cup (50 g) fresh white breadcrumbs
• 4–6 garlic cloves, roughly chopped (adjust to your garlic preference)
• 1–1.5 cups (240–360 ml) warm chicken broth from poaching, as needed for consistency
• 2 tbsp extra-virgin olive oil
• 1 tsp fine sea salt, or to taste
• 1 tsp ground cumin (optional but traditional in some versions)
• 1.5 tsp sweet paprika
• 1 pinch cayenne or Aleppo pepper (about 1/8 tsp), more to taste
• 1–2 tbsp freshly squeezed lemon juice, to taste

For the Paprika Oil Topping

• 2–3 tbsp extra-virgin olive oil, or a mix of 1.5 tbsp olive oil + 1.5 tbsp unsalted butter
• 1 tsp sweet paprika
• 1 pinch cayenne or Aleppo pepper (optional, for heat)

To Garnish and Serve

• 2–3 tbsp chopped fresh flat-leaf parsley
• 2–3 tbsp coarsely chopped or crushed walnuts
• Warm crusty bread, pita, or lavash, for scooping and spreading

Step-by-Step Instructions

Step 1: Poach the Chicken Gently

Place the chicken in a medium saucepan in a single layer. Add the onion halves, carrot pieces (if using), bay leaves, peppercorns, and 1.5 teaspoons salt. Pour in the water or unsalted chicken stock so the chicken is fully submerged.
Bring the liquid just up to a gentle simmer over medium heat. As soon as small bubbles appear, reduce the heat to low so it barely simmers. Cover and poach for 15–20 minutes, or until the chicken is just cooked through (the thickest part should reach 165°F / 74°C or no longer be pink inside).
Once cooked, turn off the heat and let the chicken cool in the hot broth for at least 10 minutes. This keeps it moist and flavorful. When cool enough to handle, transfer the chicken to a plate and set aside. Strain the broth and reserve at least 1.5 cups for the walnut sauce.

Step 2: Toast the Walnuts

While the chicken is cooling, place the walnuts in a dry skillet over medium-low heat. Toast, stirring frequently, for 4–6 minutes, until they smell nutty and you see a light golden color on some pieces. Watch closely so they do not burn, as burned walnuts will make the sauce bitter.
Transfer the toasted walnuts to a plate and let them cool slightly. Toasting deepens their flavor and gives the finished spread a richer, more complex taste.

Step 3: Soak the Bread

Tear the day-old bread into chunks (or measure out the breadcrumbs) and place in a small bowl. Ladle about 1/2 cup (120 ml) of the warm reserved chicken broth over the bread. Let it sit for 2–3 minutes to soften completely.
Once softened, squeeze the bread gently in your hand to remove excess liquid, but do not wring it totally dry. You want it moist and soft, not soggy. Discard any liquid you squeeze out, or save it to thin the sauce later if needed.

Step 4: Blend the Walnut–Garlic Sauce

In a food processor, combine the toasted walnuts, soaked bread, chopped garlic, 2 tablespoons olive oil, 1 teaspoon sweet paprika, ground cumin (if using), 1 teaspoon salt, and a pinch of cayenne or Aleppo pepper. Pulse several times to break everything down.
With the machine running, gradually add about 3/4 cup (180 ml) of the warm reserved broth in a thin stream. Stop and scrape down the sides, then continue processing until you have a thick, creamy paste. Add more broth, a few tablespoons at a time, until the texture is like a loose hummus or thick yogurt.
Taste and add 1–2 tablespoons lemon juice, adjusting to your liking. The flavor should be nutty, garlicky, and pleasantly tangy. Add more salt or chili if needed. Set the sauce aside; it will thicken slightly as it stands.

Step 5: Shred the Chicken and Combine

Using your fingers or two forks, finely shred the cooled chicken into thin strands. Aim for small, bite-sized shreds so the spread feels cohesive and easy to scoop.
Place the shredded chicken in a large mixing bowl. Add most of the walnut–garlic sauce and fold gently with a spatula or spoon until every strand of chicken is well coated. If the mixture feels dry or too stiff, stir in a little more sauce or a splash or two of warm broth.
You are aiming for a spreadable mixture that holds its shape but is soft enough to scoop with bread. Adjust seasoning once more: add more salt, lemon juice, or chili as desired. Transfer to a shallow serving dish or wide bowl and smooth the top with the back of a spoon.

Step 6: Make the Paprika Oil

In a small skillet, add the olive oil (or olive oil and butter) for the topping. Warm over low heat until the butter melts and the mixture is hot but not smoking. Remove from the heat and immediately stir in 1 teaspoon sweet paprika and a pinch of cayenne or Aleppo pepper.
Swirl the pan gently; the oil should turn a deep brick-red color and smell fragrant. Do not let the paprika fry for more than 20–30 seconds, or it may scorch and become bitter. If it starts to sizzle vigorously, pull it off the heat right away.
Let the paprika oil cool for a minute or two so it thickens slightly, making it easier to drizzle neatly over the spread.

Step 7: Garnish, Chill, and Serve

Drizzle the warm paprika oil over the surface of the chicken–walnut spread, creating streaks or pools of red against the creamy base. Scatter chopped fresh parsley and coarsely crushed walnuts over the top for color and texture.
You can serve immediately at cool room temperature, but the flavor improves if you cover and chill it for at least 1 hour (and up to 24 hours). If chilled, let it sit at room temperature for 20–30 minutes before serving so the texture softens slightly.
Serve with plenty of warm crusty bread, pita, or lavash for scooping. This spread is ideal as part of a meze platter alongside olives, pickles, and fresh vegetables.

Pro Tips

• Do not boil the chicken hard. A gentle poach keeps the meat tender and moist, which is crucial for a silky spread.
• Control the sauce thickness with broth. Add broth gradually when blending the walnut mixture; it should be thick but not pasty. You can always thin it later.
• Adjust garlic to taste. Raw garlic is punchy; start with 4 cloves, taste, and add more if you like it stronger.
• Rest for best flavor. A short chill lets the flavors meld and the texture set. The dish often tastes even better the next day.
• Use a food processor with pulses. Over-blending can make the walnuts pasty and heavy; pulsing helps maintain a subtle, pleasant texture.

Variations

• Yogurt-enriched: Stir 1/4–1/2 cup (60–120 g) thick Greek yogurt into the walnut sauce before adding the chicken for a slightly lighter, tangier spread.
• Extra-spicy: Increase the cayenne or Aleppo pepper in both the sauce and paprika oil, and add a pinch of red pepper flakes on top for a fiery version.
• Shortcut version: Use leftover roast or rotisserie chicken instead of poaching. Moisten the shredded meat with a few tablespoons warm stock or water before folding into the walnut sauce.

Storage & Make-Ahead

Transfer the finished spread to an airtight container and refrigerate for up to 3 days. For best presentation, store the paprika oil separately and drizzle it on just before serving, along with fresh parsley and walnuts. If the spread firms up too much in the fridge, let it sit at room temperature for 20–30 minutes, then loosen with a spoonful or two of warm broth or water. Freezing is not recommended, as the texture of the walnuts and chicken can become grainy once thawed. This is an excellent make-ahead dish for entertaining, since the flavor improves after a day in the refrigerator.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without bread): about 340 calories, 23 g protein, 26 g fat, 5 g carbohydrates, 2 g fiber, 1 g sugar, and 520 mg sodium. Actual values will vary based on the specific ingredients and brands you use and how much salt and oil you add.