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الشرق الأوسط الطبق الرئيسي

Chicken Sharkaseya

0
45 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

5 slices
White toast, crust removed
4 Cloves
Garlic, finely chopped
0.25 cup
Whole walnutes
3 tbsp
Vegetable oil
0.25 tsp
Ground nutmeg
3 cups
Water
1 tbsp
Ground Black Pepper
1000 g
skinned chicken breast fillet
2 large
Onions, finely chopped
0.25 cup
Cooking cream
2 cups
Egyptian rice

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Nutrition Value

Fats
14.75 g
Protein
45.76 g
Carbohydrates
68.97 g
Energy
604.34 kcal
Information per serving
Lets Cook

Instruction

45 Minutes
Step 1
0 Min
Start by preparing the sauce.
Step 2
0 Min
In a food processor, add bread, garlic and walnuts. Blend till it reaches a fine texture.
Step 3
0 Min
Sauté the chicken breasts with onions until golden on all sides. Add MAGGI® Chicken Bouillon, pour water and leave it until tender.
Step 4
0 Min
Drain and keep the broth to use it for the sauce.
Step 5
0 Min
In a cooking pan, heat 1 tablespoon of oil and add the bread-walnut mixture, and season it with a pinch of nutmeg.
Step 6
0 Min
Sauté until the mixture starts to turn lightly golden. Pour in 2½ cups of the broth and whisk to make sure the sauce is very smooth. Season with pepper.
Step 7
0 Min
Add the cream. Cook over very low heat for a few minutes.
Step 8
0 Min
To assemble the dish, place the cooked rice in a dish. Ladle some of the sauce over the rice and top with chicken.
Step 9
0 Min
Garnish the Chicken Sharkaseya with roughly chopped walnuts for more texture and a lovely nutty flavour.
Chicken Sharkaseya

Step 1 of 9

Start by preparing the sauce.

Chicken Sharkaseya

Step 2 of 9

In a food processor, add bread, garlic and walnuts. Blend till it reaches a fine texture.

Chicken Sharkaseya

Step 3 of 9

Sauté the chicken breasts with onions until golden on all sides. Add MAGGI® Chicken Bouillon, pour water and leave it until tender.

Chicken Sharkaseya

Step 4 of 9

Drain and keep the broth to use it for the sauce.

Chicken Sharkaseya

Step 5 of 9

In a cooking pan, heat 1 tablespoon of oil and add the bread-walnut mixture, and season it with a pinch of nutmeg.

Chicken Sharkaseya

Step 6 of 9

Sauté until the mixture starts to turn lightly golden. Pour in 2½ cups of the broth and whisk to make sure the sauce is very smooth. Season with pepper.

Chicken Sharkaseya

Step 7 of 9

Add the cream. Cook over very low heat for a few minutes.

Chicken Sharkaseya

Step 8 of 9

To assemble the dish, place the cooked rice in a dish. Ladle some of the sauce over the rice and top with chicken.

Chicken Sharkaseya

Step 9 of 9

Garnish the Chicken Sharkaseya with roughly chopped walnuts for more texture and a lovely nutty flavour.

Recipe PDF
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