Chicken-Walnuts Dip

(Cerkez Tavugu)

2 pieces of chicken breasts
2-3 garlic cloves, crushed
1 cup walnuts, crushed into little pieces
1/2 loaf (~200 g) of day old bread, Turkish/French/Italian style bread, without the crust
Salt
Pepper

Red Pepper Sauce:
2 tbsp sunflower or olive oil
1 tsp mixture of paprika and Cayenne pepper

Place the chicken breasts in a medium size pot and cover with water. Cook until its tender at medium heat. Remove the chickens and keep the chicken broth.

As for the bread, make sure it is stale (ie. leave out overnight), remove the crusts and soak the rest in the chicken broth. Take out, squeeze with your palms and place in a large bowl. Then cut the chicken into small pieces and add into the bowl along with the garlic, salt and pepper. 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 tablespoon until softer.

Place in a serving platter and shape with a fork. Heat the sunflower oil in a small skillet and add the red peppers. When the oil starts bubbling, turn the heat off and pour over the chicken.

Serve this chicken dish as an appetizer with small, toasted bread slices.