The Circassian Chicken (Chicken Sharkaseya) is one of the favorite dishes for a lot of people, and one of the main dishes for family food gatherings. Therefore, food blogger, and chef Reham Elmansy showed her technique of presenting easy recipes with this dish.
Elmansy studied at the Certified Chef from City&Guilds, and she decided to introduce the best way to make the Circassian Chicken keep its rich, simple, and delicious taste, alongside following an easy preparation process.
[caption id="attachment_334620" align="aligncenter" width="1080"]
Chef Reham Elmansy[/caption]
Ingredients:
Boiled-cooked Chicken Breasts
Egyptian White Rice
A Cup of Walnut
6 Toast Slices
A Small Onion
Cooking Cream
A Tablespoon from Melted Butter
Soup
Preparation:
After boiling the pieces of the chicken, and cooking the rice in the traditional way, prepare the sauce which is the core of the recipe.
Grind the cup of walnut at the kitchen machine, after adding the pieces of the toast and separating its crusts then blend them together in the kitchen machine.
Next, chop the onion into very small pieces.
Bring a skillet, and heat the melted butter before adding the onions.
When the color of the onions changes, add the crusts of the toast and cook them for 2 minutes.
After that add the mixture of the walnut and mix them for two minutes before adding the soup gradually untill the texture of the combination becomes balanced.
Leave it on medium heat, and add the cooking cream before seasoning the mixture and mix it one more time with the hand blender.
After blending it, return the pan to the fire for two minutes to be well-heated.
Finally, place the rice into the serving dish and add the pieces of chicken and cover it with the sauce.
Bon Appetit
Contributed by Rana Atef
Follow the latest news on Google News
