By shahdan • May 29, 2016
I find this recipe a lot simpler than several other Sharkaseya sauce recipes.
If you have boiled chicken (and its stock), plus cooked Egyptian rice, the rest is much easier and quicker than you think.
This recipe is perfect for big gatherings. For your everyday, cut quantity in half.
For best results, use homemade chicken stock.
Tip: Keep extra stock on the side, because the sauce tends to thicken upon cooling. You will therefore need to add extra stock when you reheat.
Debone the boiled chicken and leave the slices covered in stock to keep them moist until serving time.
Sharkaseya rice is best cooked using cardamom pods and mastic. Traditionally this recipe is cooked using Egyptian rice. If you live abroad, you can use arborio or paella rice instead.
- 2 medium chicken (cooked) - دجاج
- 1 kg rice (cooked) - أرز
- 4 cup chicken broth/stock (1 liter) - مرقة دجاج
- 250 gram walnut - عين جمل / جوز
- 4 slice toast (white or wholemeal) - توست
- 2 teaspoon butter - زبدة
- 2 teaspoon vegetable oil - زيت نباتي
- 1 medium onion (grated) - بصلة
- 2 medium garlic clove (minced) - فص ثوم
- salt and pepper (to taste) - ملح و فلفل
- walnut (extra to garnish) - عين جمل / جوز
- 1/4 teaspoon paprika (to garnish) - بابريكا / فلفل أحمر
Step by step
- In a small blender, finely-grind walnuts if you like your sauce smooth, or leave it with little chunks if you like a thicker texture. Set aside.
- Place toast in the blender and grind into crumbs. Mix with walnuts and set aside.
- In a sauce pan, heat oil and butter and sauté the onion until soft and yellowish but not brown. Add minced garlic and lower heat. Then add breadcrumbs and walnut. Stir for a couple of minutes (you will smell toasted walnut aromas), then gradually add chicken stock/broth.
- Keep stirring and leave to simmer on low heat until you achieve the required thickness. You may gradually add more stock if needed. Adjust salt and pepper if needed. For a super creamy sauce, give the sauce another quick blend using a handheld blender.
- To serve, put cooked rice in a serving dish. Arrange deboned boiled chicken pieces on top and carefully spoon some of the sauce over the chicken. Garnish with extra walnuts and some paprika. Serve the rest of the sauce in a separate bowl or sauce boat.
Colorful Tuna & Quinoa Salad
A colourful tuna & Quinoa salad packed with vitamins and healthy protein. Place it in a packed...
Roasted Zucchini with Garlic & Herbs
Sometimes the simplest recipes are the tastiest. This is a quick and easy side dish that will have...
Smoked Salmon Tagliatelle
This Smoked Salmon Tagliatelle is the simplest way to the heart of a loved one. It impresses with...
Dried Fruits Crumble
Here is a Dried Fruits Crumble that can be served as dessert with ice cream, a brunch dish, a winter warmer or an addition to your yoghurt. It is infused with tea, preferably Earl Grey, and the nutty crumble topping spiced with cinnamon. It is a great dish for Ramadan Sohour as well where we […]
Green Falafel Omelette
Falafel Omelette is an easy, nutritious and delicious breakfast/ brunch idea for those who want a filling healthy meal without the bread. This is a childhood recipe and it’s so close to my heart because I learned it from my grandmother. I use homemade Falafel Dough (Ta3meyya) that I prepare and freeze in batches because I […]
Traditional Beef & Vegetables Soup
This traditional Beef & Vegetables Soup is not only colourful and delicious, butt it’s also nutrient-dense and a great choice for strong immunity. It’s all you need on cold winter days and when you’re feeling under the weather. It also makes a great Ramadan soup, and can be extra filling with added freekeh just like […]
Chicken Liver with Spinach & Chickpeas
This Chicken Liver with Spinach is a one pot main dish prepared in less than 45 minutes yet so good and hearty. It is the sort of dish that brings the family together over a nutritious meal and leaves everyone feeling great after. At CairoCooking, we are all about one pot, easy, nutritious and oh […]