Feeds: 4 - 6
Prep Time: 5 minutes
Cooking Time: 30 minutes
Shakriyyeh really is the ultimate comfort food.
This is an adaptation (Rose's mother's in fact) of the traditional shakriyyeh, which is made with lamb. The yoghurt sauce in this recipe is almost creamy and it coats the chicken beautifully.
We make this often, it keeps well for a few days in the fridge and tastes just as tasty (if not better) the next day. A really delicious, moreish, warming (yet fresh) dish that's easy to rustle up on a weeknight.
Ingredients:
- 800g cubed chicken breasts
- 1kg full fat Greek yoghurt (low fat tends to be tangier and thinner)
- 4 sliced medium white onions
- 4 cloves of garlic
- 1 tablespoon cornflour
- 1 egg
- 3 tbsp dried mint
- Salt & cracked black pepper
- Olive oil for cooking
- Pine nuts (optional, only used as a topping)
Method:
1. Sauté the onions in a 3-4 tablespoons of olive oil on a medium heat until they become translucent and soft. Take them out of the pan and set aside, leaving the oil behind.
2. Season the cubes of chicken with a some salt and a generous amount of black pepper and brown in the same pan the onions were cooked in. Set aside and leave the oil in the pan.
3. In a cold pan, add the yoghurt and 1 egg and stir to combine. Put onto a medium heat and continuously stir using a whisk for a few minutes
4. Combine the cornflour with a cup of water and stir. Slowly add the mixture to the yoghurt whilst stirring with a whisk.
5. Continue stirring for a few more minutes until the yoghurt mix becomes thick and starts to bubble. To test the consistency, dip
a spoon into the yoghurt mix - when you take it out, you want it to be coating the spoon but not sticking to it. If it's too thick, feel free to add some water. (Think, creamy sauce to coat your chicken)
6. Add the chicken and onions to the yoghurt mix, add a little more salt and pepper to taste and leave to marinate with the lid on, on a very low heat.
7. Crush and/or finely chop the garlic (we normally do a mix of both) and fry in the oil leftover from the onions/chicken until lightly browned (if you need to add a little more olive oil here, do). Once browned, turn off the heat and add the dried mint and mix.
8. Add the garlic, mint and oil to the chicken, onions and yoghurt and mix.
9. Drizzle some olive oil, add lots more black pepper on top and serve! You can also top with toasted pine-nuts if you want to be fancy!
We normally have this with a side dish of vermicelli rice. Delicious!
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