Egypt’s Best Kept Culinary Secret: Discover the Sharkaseya Chicken Recipe

Chicken Sharkaseya is a royal dish with deep historical roots, dating back to the Ottoman Empire before finding its way into Egyptian cuisine. This luxurious walnut chicken dish combines tender chicken with a rich, creamy walnut sauce and perfectly cooked rice, creating a meal fit for royalty.

This recipe is another gem from Omneya “Minnie” Negm, featured in her now-retired cookbook, Minnie’s Mediterranean taste. Known for her ability to breathe new life into traditional dishes, Minnie has adapted this Ottoman-inspired classic to suit the Egyptian palate. With its blend of bold spices, mild textures and satisfying flavors, this Sharkaseya Chicken recipe is a testament to culinary creativity and deep appreciation of cultural heritage.

Whether you’re hosting a dinner party or treating your family to something special, this dish will transport your taste buds to a time of elegance and tradition. Like all of Minnie’s recipes, this one is rooted in a passion for bringing people together around food while honoring the stories and history behind each dish.

Be sure to come back each week for more Minnie recipes!

Sharkaseya Chicken Recipe (also known as Circassian Chicken)

Servings: 4-6

Ingredients

For the chicken:

• 1 whole chicken (cleaned)
• 2L of water (to boil)
• 1 white onion (grated)
• Pinch of cardamom powder and chili powder
• 2 tears of putty
• 1 tablespoon of lemon juice
• 2 chicken stock cubes
• Salt and pepper to taste

For the sauce:

• 200g walnuts
• 6 slices of white toast (edges removed)
• ¼ teaspoon paprika powder
• 1 clove of garlic (crushed)
• ¼ teaspoon ground coriander
• ½ cup of milk
• 1 tablespoon of butter

For the rice:

• 2 cups medium-grain white rice
• 3 tablespoons of butter

Instructions

Prepare the chicken:

1. Clean and wash the chicken (if necessary). In a large saucepan, bring 2 L of water to a boil. Add grated onion, salt, pepper, chicken stock cubes, cardamom powder, chili powder and mastic tears.
2. Add the chicken and lemon juice to the pan. Cook over medium heat for 35 minutes or until chicken is tender.
3. Remove the chicken from the broth and set aside. Keep 2 cups of broth in the pot and reserve the rest of the broth.
4. Peel the chicken, cut it into 6 to 8 pieces and set aside.

Prepare the sauce:

1. Process the nuts in a food processor or blender until very fine.
2. Add the white toast (with the edges removed) to the blender and blend until well combined.
3. Add the nut and toast mixture to the reserved 2 cups chicken broth. Using a hand mixer, blend until the sauce is smooth and thickened.
4. Add the milk to the sauce and bring to a boil over medium heat.
5. In another pan, melt the butter and sauté the garlic until golden. Add the coriander and paprika, stirring for 1 to 2 minutes.
6. Add the garlic mixture to the boiling sauce. Cover and simmer for 5 minutes.

Prepare the rice:

1. Melt the butter in a saucepan over medium heat. Add the rice and stir occasionally.
2. Boil 3.5 cups of the reserved chicken broth and add it to the rice.
3. Cook over high heat for 3 minutes, then lower the heat, cover and cook for 20 minutes or until the rice is completely cooked.

Assemble the dish:

1. In a large serving dish, distribute the cooked rice evenly.
2. Dip the chicken pieces in the walnut sauce, then arrange them on top of the rice.
3. Pour generous amounts of sauce over the chicken and rice. Place remaining sauce in a separate bowl to serve.
4. Sprinkle a pinch of paprika over the chicken for garnish.

Serve and enjoy

Serve the Sharkaseya Chicken hot with the extra sauce on the side. This dish is perfect for a special occasion or as the centerpiece of a family feast. Its rich, nutty flavor and tender chicken will leave everyone wanting more.

Bon appetit – or as they say in Egypt, bil-hanā’ wa sh-shifā’!