Chicken Shakrieh (chicken and yogurt stew) Recipe
When you are staring down the barrel of a long winter, or if it just a particularly chilly day, one of my favorite comfort foods is chicken shakrieh. I know it may sound strange to have a stew made with hot yogurt but the broth is velvety and the dish, served alongside rice or burghol (recipe available), will make you feel warm and cozy. There are a few variations of this dish, the more traditional being made with lamb shank where the shank is stewed down until tender and the bone marrow leaks out into the broth making it even more rich and delicious. My favorite, and more accessible, is the chicken variation. Technique is crucial here to make sure you have a silky smooth texture. If you want to get in some greens with this hearty dish, I recommend slicing up some cucumbers and/or cubanelle peppers to eat on the side.
Ingredients:
chicken thighs (2 lbs - boneless or bone-in is fine)
full fat yogurt (2 16oz containers - do not use a thick yogurt like Greek or Icelandic)
yellow onion (1 medium - sliced)
egg (1)
cornstarch (1 tablespoon)
extra virgin olive oil (4 tablespoons)
Recipe:
Season the chicken with salt and pepper. In a large pan, add three tablespoons of olive oil and sauté the chicken on both sides until almost cooked through (approximately 5-10 minutes per side). Remove the chicken from the pan and set aside.
In a separate pan, add one tablespoon of olive oil and sauté the onion until translucent. Do not brown/caramelize the onions. Set aside.
Place a strainer/colander on a large pot and strain the yogurt into the pot. Add the cornstarch and the egg. Mix everything well. If the yogurt seems very thick, add half a cup of water to the mixture and mix well. Turn the stovetop of medium heat beneath the pot and stir consistently until the yogurt begins to boil. Do not leave the yogurt alone during this period. If you do not stir the entire 20 minutes, the yogurt mixture will “break.” Once the yogurt begins to boil, lower the heat to a simmer.
To the pot with the yogurt, add the chicken and let it simmer for 15 minutes. Then, add the onions to the chicken and yogurt and let it simmer for 5 minutes. If the yogurt seems too thick for your liking, add some boiling water to thin it out. Add salt and pepper to taste.