Does anyone have recipe for sharkaseya (chicken with walnut sauce)?

Question

It is originally turkish

Answer 1

Sharkaseya

An elegant and delicious Turkish recipe known and loved among Egyptians for a long time. Many people make special orders for it at restaurants. Very nice and elegant at lunch and dinner parties.
Cuisine Other middle eastern
Main ingredients Chicken, Walnuts, Rice
Time of preparation 20 Minutes
Time of cooking 1 Hour(s), 0 Minute(s)
Serving 5




Ingredients 2 Chicken , whole
3 cups Egyptian Rice
1 Onion ,finely chopped
1/2 Baguette ,or 2 Rich Bake petit pain
2 tbsp Margarine
1/2 cup Walnuts ,crushed
1 tsp Paprika , or chili powder
1 tbsp Tomato Paste Fine Foods Knorr
Salt and Pepper




Directions 1. Wash chicken well (not advised any more as it spreads bacteria). Boil until tender. Take only breasts and leave the thighs. Remove skins, bones and wings from chicken breasts and leave only breast flesh. Strain and reserve about 4 cups of chicken broth.
2. Remove insides of baguette or petit pain, and put in a plastic bowl with 1/2 cup chicken broth and walnuts. Leave for 15 minutes. Move contents to a blender or food processor and mix until smooth.
3. In a saucepan heat and stir 1 tbsp margarine and onion until golden. Add tomato paste, paprika or chili and stir. Add walnut mixture, salt and pepper. Whisk constantly and bring to boil. You may add more broth if texture is too thick.
4. Cook rice as stated in plain rice recipe. Only use reserved chicken broth instead of water to cook rice.
5. In a serving platter, add rice and arrange chicken breasts on top and cover with sharkaseya sauce. Serve remaining sauce in a separate bowl.

Answer 2

Sharkaseya:
Ingredients 2 Chicken , whole
3 cups Egyptian Rice
1 Onion ,finely chopped
1/2 Baguette ,or 2 Rich Bake petit pain
2 tbsp Margarine
1/2 cup Walnuts ,crushed
1 tsp Paprika , or chili powder
1 tbsp Tomato Paste Fine Foods Knorr
Salt and Pepper
Directions 1. Wash chicken well. Boil until tender. Take only breasts and leave the thighs. Remove skins, bones and wings from chicken breasts and leave only breast flesh. Strain and reserve about 4 cups of chicken broth.
2. Remove insides of baguette or petit pain, and put in a plastic bowl with 1/2 cup chicken broth and walnuts. Leave for 15 minutes. Move contents to a blender or food processor and mix until smooth.
3. In a saucepan heat and stir 1 tbsp margarine and onion until golden. Add tomato paste, paprika or chili and stir. Add walnut mixture, salt and pepper. Whisk constantly and bring to boil. You may add more broth if texture is too thick.
4. Cook rice as stated in plain rice recipe. Only use reserved chicken broth instead of water to cook rice.
5. In a serving platter, add rice and arrange chicken breasts on top and cover with sharkaseya sauce. Serve remaining sauce in a separate bowl.
Serving 5

Answer 3

Circassian Chicken: Turkish Poached Chicken with Walnut Sauce

Ingredients
4 tablespoons walnut oil
4 teaspoons plus 2 tablespoons paprika
4 whole chicken breasts on the bone with the skin, about 3 pounds
1 carrot, cut into pieces
1 rib celery, cut into pieces
1 onion, halved
1 clove garlic, peeled and crushed
2 Turkish bay leaves
Parsley stems
1/4 teaspoon black peppercorns
2 slices firm white bread, crusts removed
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon cayenne
8 ounces lightly toasted walnuts (about 2 cups)

Chopped parsley leaves, garnish
Sliced Turkish bread, or pita bread, accompaniment

Instructions
In a small saucepan, gently heat the walnut oil with 4 teaspoons of the
paprika. Remove from the heat and let infuse.

In a medium pot, place the chicken, carrots, celery, half of the onion, the garlic clove, bay
leaves, parsley stems and peppercorns. Cover with water by 1 to 2 inches (about 1 quart) and bring
to a boil. Reduce the heat and simmer until the chicken is tender, about 20 minutes. Remove from the
heat and remove the chicken to a plate to cool. Strain the stock into a clean container and let
cool.

When the meat is cool enough to handle, shred or chop into pieces.

In a small bowl, soak the bread with enough stock to soften. Let sit for 2 minutes then squeeze dry
and tear into pieces.
Chop the remaining onion half.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, remaining 2
tablespoons paprika, and the cayenne and gently cook, stirring, until aromatic and soft but not
colored, 5 to 6 minutes. Remove from the heat and let cool.

In a food processor, grind the walnuts. Add the onion mixture, bread pieces and enough of the
reserved stock to blend, about 1 cup. Process to make a smooth paste, adding additional stock 1
tablespoon at a time as needed. Adjust the seasoning, to taste, with salt and pepper.

In a bowl, toss the chicken pieces with half of the sauce to coat. Place on a decorative platter and
spread the rest of the sauce over the top.

Drizzle with the paprika-infused walnut oil and garnish with parsley. Serve at room temperature with
bread.