Saturday, February 13, 2016

Circassian Chicken Sandwich

Circassian Chicken Sandwich
Circassian chicken is a scrumptious dish that I recently came across in Nagwa Elfayoumi’s cookbook “Feasts for a Pharaoh.” According to Ozlem Warren, this recipe derives from the Harem of the Ottoman Sultans, who had a particular fondness for Circassian women. With the Circassian women of the Harem came the recipe for Circassian chicken, or so the story goes. 

Regardless of where the recipe originated, Circassian chicken is a thick sauced chicken dish made with nuts and spices, and typically served over rice. I decided to make this dish two weeks ago and in my haste made the mistake of adding 1 tsp. of Cayenne pepper, instead of ¼ tsp. As you can imagine this mistake was very spicy. After choking down a plate with rice and about a litre of milk, I placed the leftovers in the refrigerator determined not to let the food go to waste.
The following day I was struck by what I liked to think was a touch of brilliance, but in reality was me using the odds and ends of various foods I had around the house. This attempt to clean house, though, was one of those rare occasions when the scraps made the meal. I decided to make a grilled sandwich in the following manner:

Ingredients:
1/3 baguette loaf (or whatever bread vessel you want…two slices…a loaf in half…whatever).

¼ cup Circassian chicken (I followed Nagwa Elfayoumi’s recipe)

1/2 tbsp sour cream

2 slices cheese (whichever cheese you prefer)

A few pieces of salad greens (I like a mix of spinach, Lollo rossa, mizuna, and romaine, a mélange my grocery store calls “San Marino Mix”)

Butter


How It’s Done:
1.) butter the outer surfaces of the bread
2.) add the Circassian chicken, sour cream, greens, and cheese on the bun and then fold fold closed to make it sandwich shaped.
3.) cook the sandwich in a frying pan for ~5–7 mins., flipping half way through so that both sides are golden and crispy, allowing the cheese to melt fully and solidify the other ingredients in place.


I like to eat this sandwich with some potato chips on the side, or beet-walnut-prune salad. Whatever floats your boat. The addition of greens and dairy give the sandwich a good crunch and cut the heat of the Cayenne pepper, while still allowing the sandwich to be deliciously spicy. I hope you enjoy this sandwich as much as I did. 


You know, before I go, it’s a funny fact I heard the other day, some someone was telling me the story behind the origin of the name “Mississippi,” something ‘bout “same as Saskatchewan, both named for Squatchs,” or some such something as that. I might have gotten it slightly confused though. In any case, onwards,



Huck