Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Mehdawy and Egyptian cuisine, click here.
In this homey recipe, chicken is cooked with a thick creamy sauce. Kishk is traditionally eaten cold, but it's equally delicious warm.
In this dish, yogurt acts as a meat tenderizer and also imparts a pleasant tang. After adding the yogurt, watch the sauce carefully — if heated too quickly, it can separate.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.
Step 2
In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.
Step 3
In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.
Step 4
In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.
Step 5
To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.
