A classic of Aleppo cuisine, shakriye is made by simmering boiled chicken in a garlic yogurt sauce and serving it over rice. Cooking the yogurt without curdling takes care, making this a dish prepared patiently for family meals.
Boil the chicken thighs in water with the onion and bay leaf. Skim off the foam and cook for 35 minutes. Strain and reserve the broth, then shred the chicken.
Whisk the yogurt thoroughly with the egg and starch. Transfer to a saucepan and cook over low heat for 20 minutes, stirring in one direction, until thickened and just about to boil.
Lightly sauté the garlic in the butter and add it to the yogurt sauce. Add the shredded chicken and salt, then cook over low heat for 10 more minutes.
Cook the rice in the chicken broth and spread it on a serving platter. Pour the chicken yogurt sauce over it and serve hot.
Do not let the yogurt sauce boil. Cook it over low heat, stirring constantly, or it may curdle. Allergen: contains milk and dairy products.
Yoğurt sosunu 20 dakika yerine 30 dakikaya kadar pişirmem gerekti, kısık ateşte bile kaynamaya yaklaştığında hemen ocaktan aldım. Sonuç kesilmeden kıvam tuttu ama sürekli başında beklemek gerekiyor.
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