Sharkaseya (Egyptian-Style Circassian Chicken)

Name: Sharkaseya (Egyptian-Style Circassian Chicken)
Cook time: 115 min
Total time: 115 min
Yield: 6 servings
Ingredients: 1 1/2 tsp Kosher Salt, for table salt, use half as much by volume; 1/2 tsp Pepper (Black), freshly ground; 1 Chickens, whole medium; giblets removed; about 3 pounds (1.3 kg); 3 tbsp Ghee; 1 Brined Chickens, from above; 3 pods of Green Cardamom Pods; 3 beads of Mastic Resin; 3 leaves of Dried Bay Leaves; 1 sticks of Cinnamon Stick, 2-inch; 1 tsp Allspice Berries; 1 tsp Whole Cloves; 1/2 tsp Black Peppercorns; 1 large Yellow Onions, peeled and halved; 1 heads of Garlic, head, halved cross-wise; 1 stalks of Celery, rib, cut into 2-inch pieces; 1 sprigs of Sage, fresh, sprig; 1.9 l Water; 2 tbsp Ghee; 2 cups Short-Grain Rice, Egyptian or Calrose; 1 1/2 cups Chicken Broth, hot; from above; 2 pods of Green Cardamom Pods; 3 leaves of Bay Leaf; 2 beads of Mastic Resin; Some Kosher Salt, to taste; Some Pepper (Black), freshly ground, to taste; 1 1/2 cups Walnuts; 4 slices of White Sandwich Bread, crusts removed, lightly toasted, cut into 1-inch pieces; 2 cups Chicken Broth, from above; 1 tbsp Ghee; 3 cloves of Garlic, medium, minced

With tender poached chicken and rice blanketed in a velvety walnut sauce, sharkaseya—also known as Circassian chicken "à la Egyptienne"—is a beloved dish in Egypt.

With tender poached chicken and rice blanketed in a velvety walnut sauce, sharkaseya—also known as Circassian chicken "à la Egypti... Show more

From Seriouseats · Original recipe

Health Grade

A · Excellent

Time

1 hr50 min

Price

4,41 €

Calories

1483 kcal

healthy

high protein

low carb

keto

Method

Season the chicken

Pat the Chicken dry, then season it all over with the Kosher Salt and freshly ground Pepper (Black). Let it sit while you prep the pot so the seasoning has a moment to sink in.

Brown the chicken

Heat 3 tbsp of the Ghee in a large heavy pot over medium-high heat. Add the Brined Chicken and brown it on all sides for 10 to 12 minutes, turning carefully until you get deep golden patches.

Simmer the broth

Lower the heat to medium, then add the Green Cardamom Pods, 3 beads of Mastic Resin, Dried Bay Leaves, Cinnamon Stick, Allspice Berries, Whole Cloves, and Black Peppercorns. Stir for 30 seconds until fragrant, then add the halved Yellow Onion, the halved head of Garlic, the Celery stalk cut into 2-inch pieces, the Sage sprig, and 1.9 liters of Water. Bring to a boil, reduce to a gentle simmer, cover partially, and cook for 35 minutes.

Strain and shred

Lift the chicken out to a board and strain the pot through a fine-mesh sieve into a bowl. Save the liquid for later, then pull the meat from the bones, shred it, and reserve about 1/2 cup as Shredded Chicken for garnish.

Cook the rice

Melt 2 tbsp ghee in the pot over medium heat. Stir in the Short-Grain Rice and cook for 1 minute until the grains look glossy. Measure 1.5 cups of the hot reserved Chicken Broth, add it to the pot with the Green Cardamom Pods, Bay Leaf, and the remaining 2 beads of mastic, then season lightly with salt and pepper. Bring to a boil, cover, reduce the heat to low, and simmer for 18 minutes; turn off the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.

Blend the sauce

In a blender, combine 1.5 cups of the Walnuts, the crustless, lightly toasted White Sandwich Bread cut into 1-inch pieces, 2 cups of the reserved broth, the 3 minced garlic cloves, the Ground Coriander, Ground Cinnamon, Ground Nutmeg, and the Heavy Cream if you're using it. Blend until very smooth, and save the remaining 1/2 cup walnuts for garnish.

Toast the walnuts

Spread the reserved walnuts in a dry skillet over medium heat and toast for 3 to 4 minutes, shaking the pan often, until they smell nutty and are lightly browned. Tip them onto a plate right away so they don't keep cooking in the hot pan.

Thicken the sauce

Warm 1 tbsp ghee in a small saucepan over low heat, then stir in the walnut puree. Cook for 10 minutes, stirring constantly, until the sauce is thick and glossy; loosen it with a little more broth if it seems too stiff, and taste for salt and pepper.

Assemble and garnish

Lightly grease a serving platter with the Neutral Oil, then mound on the rice. Top with the remaining chicken, spoon the walnut sauce generously over everything, and finish with the toasted walnuts, Cilantro, and the reserved Shredded Chicken. Serve warm.

Ingredients

Method

For 6 servings

Adjust servings

1 1/2 tsp Kosher Salt, for table salt, use half as much by volume
1/2 tsp Pepper (Black), freshly ground
1 Chickens, whole medium; giblets removed; about 3 pounds (1.3 kg)
3 tbsp Ghee
1 Brined Chickens, from above
3 pods of Green Cardamom Pods
3 beads of Mastic Resin
3 leaves of Dried Bay Leaves
1 sticks of Cinnamon Stick, 2-inch
1 tsp Allspice Berries
1 tsp Whole Cloves
1/2 tsp Black Peppercorns
1 large Yellow Onions, peeled and halved
1 heads of Garlic, head, halved cross-wise
1 stalks of Celery, rib, cut into 2-inch pieces
1 sprigs of Sage, fresh, sprig
1.9 l Water
2 tbsp Ghee
2 cups Short-Grain Rice, Egyptian or Calrose
1 1/2 cups Chicken Broth, hot; from above
2 pods of Green Cardamom Pods
3 leaves of Bay Leaf
2 beads of Mastic Resin
Some Kosher Salt, to taste
Some Pepper (Black), freshly ground, to taste
1 1/2 cups Walnuts
4 slices of White Sandwich Bread, crusts removed, lightly toasted, cut into 1-inch pieces
2 cups Chicken Broth, from above
1 tbsp Ghee
3 cloves of Garlic, medium, minced
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg, preferably freshly grated
2 tbsp Heavy Cream, optional
Some Kosher Salt, to taste
Some Pepper (Black), freshly ground, to taste
Some Neutral Oil, such as vegetable or canola, for greasing

Garnish

1/2 cups Walnuts, toasted, for garnish; from above
Some Cilantro, fresh, for garnish
1/2 cups Shredded Chicken, from above, for garnish

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

1483 kcal

74% of Daily kcal

Protein

146 g

100% RDI

Fat

66 g

18g sat fat

Carbs

71 g

26% RDI

Sugar

4.1 g

8% RDI

Fiber

6 g

20% RDI

Salt

5.4 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.4 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

1 1/2 tsp Kosher Salt, for table salt, use half as much by volume
1/2 tsp Pepper (Black), freshly ground
1 Chickens, whole medium; giblets removed; about 3 pounds (1.3 kg)
3 tbsp Ghee
1 Brined Chickens, from above
3 pods of Green Cardamom Pods
3 beads of Mastic Resin
3 leaves of Dried Bay Leaves
1 sticks of Cinnamon Stick, 2-inch
1 tsp Allspice Berries
1 tsp Whole Cloves
1/2 tsp Black Peppercorns
1 large Yellow Onions, peeled and halved
1 heads of Garlic, head, halved cross-wise
1 stalks of Celery, rib, cut into 2-inch pieces
1 sprigs of Sage, fresh, sprig
1.9 l Water
2 tbsp Ghee
2 cups Short-Grain Rice, Egyptian or Calrose
1 1/2 cups Chicken Broth, hot; from above
2 pods of Green Cardamom Pods
3 leaves of Bay Leaf
2 beads of Mastic Resin
Some Kosher Salt, to taste
Some Pepper (Black), freshly ground, to taste
1 1/2 cups Walnuts
4 slices of White Sandwich Bread, crusts removed, lightly toasted, cut into 1-inch pieces
2 cups Chicken Broth, from above
1 tbsp Ghee
3 cloves of Garlic, medium, minced
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg, preferably freshly grated
2 tbsp Heavy Cream, optional
Some Kosher Salt, to taste
Some Pepper (Black), freshly ground, to taste
Some Neutral Oil, such as vegetable or canola, for greasing

Garnish

1/2 cups Walnuts, toasted, for garnish; from above
Some Cilantro, fresh, for garnish
1/2 cups Shredded Chicken, from above, for garnish

🧂 Plus ~1g of salt

Sharkaseya (Egyptian-Style Circassian Chicken)

Method

Season the chicken

Brown the chicken

Simmer the broth

Strain and shred

Cook the rice

Blend the sauce

Toast the walnuts

Thicken the sauce

Assemble and garnish

Ingredients

Method

Garnish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Garnish

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