Circassian Chicken Red Pepper Walnut Sauce (Cerkez Tavugu) This is an Anatolian dish of Circassian origin. Its pale color is believed to reflect the complexions of Circassian women who were known for their beauty. One 3-31/2 pound chicken (cut into serving pieces) Poaching Liquid 1 Large Onion (Quartered) 1 Medium Carrot (Cut in Half) 1 Stalk Celery (CUt in Half) 3 Sprigs Parsley 2 Quarts Water 1 Teaspoon Salt Walnut Sauce 16 oz shelled walnut 3 cloves garlic, crushed 3 thin slices of white bread (Crusts Removed, Crumbled) 1 teasp.corinder 1/4 teaspoon mild red pepper pinch of salt 2 cups of chicken broth Red Pepper Oil 3 tablespoon Walnut Oil 2 Teaspoon mild red pepper 1teasp. corinder seeds Walnut Halves for Garnish Poaching the Chicken: In a large pot, put Chicken pieces with poaching ingredients. Bring it to boil then cover and lower the flame, simmer it until tender. Remove chicken from the pan, let it cool. Strain the stock and save 2 cups of it. Cut chicken meat into thin pieces by hand. To make the walnut sauce: In a food processor grind the walnut spices and salt.then add garlic and crumbled bread. Pulse them until they get mixed. Gradually, add the chicken broth to make a thick puring consistency. Mix chicken parts with one half of the sauce. Place on a serving platter. Then, spread the rest of the paste over. Refrigerate for a few hours (Sauce will be thickened while in the refrigerator) For the Red Pepper Oil: In a small sauce pan over a low heat warm the oil then stir in red pepper until it turns red. Drizzle this sauce over the chicken, decorate with walnut pieces.and coriender seeds. It is best when you make it a day before and serve the next day. (Cold or room temperature.) It can be kept for a few days in the refrigerator.