Chicken Shakriya
Quick Syrian chicken shakriya, a creamy yogurt stew, made with yogurt, starch, and salt, along with chicken breast cooked in a pot with ghee, bay leaves, cloves, onion, and white pepper. The yogurt is then added and stirred in one direction until it boils. The video confirms that this is a quick version taking about half an hour and suggests cardamom or cinnamon as alternatives to cloves.
A chicken dish made in the style of shakriya, a creamy Middle Eastern stew.
Like chicken in a yogurt-style sauce.
Keep the sauce gentle and avoid boiling it hard if it contains dairy.
Ingredients
- 1 and a half kilograms yogurt
- 3 tablespoons starch
- 1 tablespoon and a pinch salt
- 1 kilogram chicken breast
- 1 tablespoon ghee
- 2 leaves bay leaves
- 3 pieces cloves
- 1 large onion, sliced large onion
- half a tablespoon white pepper
- half a tablespoon salt
- mentioned in the speech only rice
- mentioned as an alternative to cloves cardamom
- mentioned as an alternative to cloves cinnamon
- mentioned in the speech only chicken thigh
- mentioned imprecisely in the speech tablespoon of salt
- mentioned in the speech only tea glass
Instructions
- In a pot, prepare the yogurt by mixing 1 and a half kilograms of yogurt with 3 tablespoons of starch and 1 tablespoon and a pinch of salt.
- In another pot, boil the chicken breast with 1 tablespoon of ghee, 2 bay leaves, 3 cloves or cardamom or cinnamon, 1 large sliced onion, half a tablespoon of white pepper, and half a tablespoon of salt.
- In the pot, sauté the onion with the ghee and spices until softened.
- In the pot, add the chicken pieces one at a time.
- In the pot, add the yogurt over the chicken and stir in one direction until the yogurt boils and takes on the flavor of the chicken.
- In the pot, leave the shakriya over the heat until it boils a little, then serve hot.