Wasfetna

Shakriyeh

Tender chicken pieces in cooked yogurt, served with white rice.

Shakriyeh — Chicken
Cooking time
55 min
Hands-on time
20 min
Free time
25 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy, Eggs

Ingredients

5people

Amounts follow the number of people

For the chicken

For the yogurt sauce

For eight servings, increase the chicken and yogurt by half and use a wide pot to make stirring easier.

Shopping list

Equipment

  • Wide pot — The yogurt is whisked in it cold, before it touches any heat at all.
  • Hand whisk — Stirring in one direction without stopping is what keeps the yogurt from splitting.
  • Small pan — For the tempering: garlic in ghee until golden.
  • Food thermometer

Method

  1. Cover the chicken with water, onion, cardamom, bay and salt. Bring to a boil, skim and simmer until it reaches 74°C. Lift out and strain the stock.

    25 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  2. Whisk the yogurt with the dissolved cornstarch and egg in a cold saucepan until completely smooth.

    5 min
    You’ll know it’s ready when

    A smooth mixture without lumps.

    Tip: Pass the mixture through a sieve if any lumps remain.

  3. Place the pot on medium heat and stir in one direction without stopping until the first boil.

    10 min
    You’ll know it’s ready when

    It simmers with gentle bubbles and has thickened.

    Tip: This is the critical moment: stop stirring before it boils and the yogurt may split.

  4. Add the boiled chicken and a cup of broth, and leave it on low heat for ten minutes.

    10 minYou can walk away
    You’ll know it’s ready when

    The sauce is like runny labneh and coats the spoon.

    Tip: If the consistency is too thick, thin it with a little hot broth.

  5. Fry the garlic in ghee until golden, then pour it over the Shakriyeh with a sprinkle of dried mint.

    3 min
    You’ll know it’s ready when

    The garlic smells fragrant without burning.

    Tip: Remove the garlic from the heat when it first turns golden brown, as it continues to brown in the ghee.

  6. Serve it hot over white rice or rice with vermicelli.

    2 min
    You’ll know it’s ready when

    The rice is plated and the hot Shakriyeh is spooned over it.

    Tip: Serve a little broth alongside the dish for those who prefer a lighter consistency.

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