Original name: Çerkez Tavuğu

Origin: Turkey, Caucasus

2 chicken thighs + 2 chicken legs
3-4 garlic cloves, crushed
1 glass walnuts, crushed into very little pieces
4 slices of old bread
2 spoons of corn oil
½ small spoon peperoncino
½ small spoon isot (Kurdish peperoncino)
½ small spoon black pepper

Place the chicken thighs and legs in a medium-sized pot and cover with salted water. Cook for about 30 minutes on medium heat until they are well cooked. Remove the chickens and keep the chicken broth.

As for the bread, remove the outer part and soak the rest in the chicken broth. Take out, squeeze with your palms and place in a large bowl. Then remove the bones and cut the chicken meat into very small pieces and add into the bowl along with the pepper and garlic. Mix very well with a fork into an even consistency. Add the walnuts and mix again. If the mixture is too dry, slowly add and mix some chicken broth with a spoon until softer.

Place on a service plate and shape with a fork. Heat the corn oil in a small skillet and add the peperoncino and isot. When the oil starts bubbling, turn the heat off and pour over the chicken.