farawayvillage
Traditional Azerbaijan Pomegranate Churchkhela & Village Chicken Salad
This recipe brings the rustic charm of the mountains to your kitchen, featuring hand-strung walnuts dipped in a rich pomegranate glaze and a hearty, farm-fresh chicken salad.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
- ●wooden spoon
- ●knife
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Prepare the Walnuts: Using a needle and heavy-duty thread, carefully string the walnut halves together. Create strings about 20–30 cm long, leaving a large loop at the top for hanging.
2
Juice Reduction: In a large pot, bring 1.5 liters of pomegranate juice and the sugar to a gentle boil. Simmer for ⏱️ 15 minutes to concentrate the flavor.
3
Create the Slurry: Whisk the remaining 500 ml of cold juice with the wheat flour and corn starch until perfectly smooth. This "white powder" mixture ensures a clear, flexible coating.
4
Thicken the Mixture (Tatara): Slowly pour the flour slurry into the boiling juice, whisking constantly to prevent lumps. Continue cooking on low heat, stirring continuously with a wooden spoon for about 20–⏱️ 30 minutes until the mixture loses its raw flour taste and becomes thick, dark, and glossy.
5
Dipping: Dip each walnut string into the hot pomegranate mixture. Use a spoon to ensure the walnuts are completely coated.
6
Drying: Hang the strings on a rod in a well-ventilated, dry place. Let them drip and dry for 3–5 days until the surface is no longer tacky and the coating is firm but elastic.
7
Separate Boiling: Boil the potatoes, carrots, and eggs in salted water until tender. In a separate pot, boil the chicken breast with a bay leaf until fully cooked. Prioritize boiling separately to ensure the vegetables retain their structure and the chicken stays succulent.
8
Corn Preparation: Boil the corn cobs until the kernels are sweet and tender. Once cooled, use a sharp knife to strip the kernels from the cob.
9
The Chop: Once all components are cooled, peel the potatoes and carrots. Dice the chicken, potatoes, carrots, and eggs into uniform, bite-sized cubes (approx. 1 cm).
10
Assembly: In a large mixing bowl, combine the diced chicken, vegetables, eggs, and sweet corn.
11
Seasoning: Add the finely chopped scallions and dill. Incorporate the mayonnaise gently, folding the ingredients together to avoid mashing the potatoes.
12
Final Touch: Season generously with salt and black pepper. Garnish with a sprig of fresh herbs before serving cold.
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