A classic of Aleppo cuisine, shakriya is made by simmering poached chicken in a garlicky yoghurt sauce over low heat and serving it spooned over rice. Keeping the yoghurt from splitting takes a careful hand, which is why it is known as a dish made with patience.
Boil the chicken thighs with the onion and bay leaves, skimming the foam, for 35 minutes. Strain and reserve the broth, then shred the chicken.
Whisk the yoghurt with the egg and cornstarch, then cook in a pot over low heat, stirring in one direction, for 20 minutes until it thickens just below a simmer.
Lightly fry the garlic in butter and stir it into the yoghurt sauce, then add the shredded chicken and salt and simmer for another 10 minutes.
Cook the rice in the reserved chicken broth, spread it on a plate and spoon the yoghurt chicken sauce over the top; serve hot.
Do not let the yoghurt sauce boil, keep it on low heat and stir constantly or it will split. Allergens: contains milk and dairy.
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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