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–+ servings

Sharkaseya

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A comforting dish featuring tender shredded chicken in a silky walnut and bread sauce, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Egyptian, Middle Eastern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken and poaching
  • 4 pieces bone-in, skin-on chicken pieces
  • 1 medium onion, peeled for poaching
  • 2 leaves bay leaf
  • 5 whole black peppercorns
  • 1 teaspoon salt for poaching water
For the sauce
  • 1 cup walnuts, ground grind fine but not to paste
  • 2 slices stale bread day-old white or country bread, soaked in warm stock
  • 2 cloves garlic, minced for flavor
  • 4 cups chicken stock to thin the sauce
  • 1 tablespoon lemon juice for balance in flavor
  • to taste white pepper for seasoning
  • to taste additional salt to adjust flavor
For serving
  • to taste olive oil for drizzling
  • to taste toasted walnuts, chopped for garnish
  • to taste parsley, chopped for garnish
  • to taste paprika or Aleppo pepper for garnish

Method
 

Chicken Poaching and Preparation
  1. In a pot, combine chicken, onion, bay leaf, peppercorns, and salt. Cover with water and bring to a gentle simmer.
  2. Poach the chicken for about 30-40 minutes, or until cooked through and tender.
  3. Remove the chicken, letting it cool slightly before shredding it into bite-sized pieces.
Sauce Preparation
  1. In a blender, combine ground walnuts, soaked bread, minced garlic, and a cup of the warm chicken stock.
  2. Blend until very smooth, then gradually add more chicken stock until the sauce reaches a light gravy consistency.
  3. Transfer the sauce to a saucepan and warm gently over low heat, avoiding boiling.
  4. Fold in the shredded chicken, adjusting the seasoning with lemon juice, white pepper, and salt as needed.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 2g

Notes

Sharkaseya can be made ahead of time. The sauce thickens overnight in the fridge, developing flavor. Reheat gently on low, thinning with warm stock if necessary. Pairs beautifully with rice or crusty bread.
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