Reyam's Shakriya with Chicken

Reyam's Iraqi authentic recipe!!

One whole chicken , skinned and cut into parts [can also be made with lamb, or breast chicken ]
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
salt and black pepper
Water
(For the yogurt sauce)
1 quart (4 cups) of whole milk yogurt
1-2 tbs cornstarch
One whole egg
About 2 cups of broth you’ll get from cooking the chicken

(Preparing chicken)

Bring to a boil, and then let it simmer for 30-45 minutes until the chicken is cooked through. It won’t cook again in the yogurt sauce, just be warmed. What you’re doing is cooking the chicken and also creating a broth to stir into the yogurt sauce. If you get some foam on the top while the broth is simmering, just skim it off.

Once your chicken is done, gently take out the pieces, put them in a plate, and cover until you’re ready to put the meal together. Strain the broth through a wire sieve, pour it back into the pot, and simmer for 5-10 minutes until slightly reduced.

(Preparing the yogurt sauce)

Start by putting the cornstarch in a bowl and putting a quarter cup of the yogurt in. Mix very well until smooth. Crack in the egg and beat well, and then add the rest of the yogurt in. Whip the whole thing until very smooth Pour the yogurt mixture into a deep pot and put it on medium to medium-high heat (not high!). Here’s the only hard part (and you can do this while the chicken is cooking): you must continually stir this until the yogurt gets so warm that it is simmering strongly through the stir. This takes about 15 minutes. Keep stirring. Don’t stop

you must stir all in one direction, and that you must use a spoon and not a whisk, to avoid curdling the yogurt. Once you see that the yogurt is simmering through the stir, keep stirring for another 10 minutes or so to make sure it’s fully cooked. Add about two cups of broth and simmer until the sauce is thick enough to lightly coat the back of a spoon. It won’t be as thick as pancake batter, but definitely not as watery as broth. Taste for salt, and crack in fresh black pepper.

(Putting it all together)

At this point, you can just walk away until you’re ready to serve the meal. The yogurt has stabilized, so it can be reheated any number of times.

When it’s time to eat, put the chicken into the yogurt sauce and simmer until the chicken and sauce are warmed through. You could even do this and leave the whole thing in a slow cooker on warm till you’re ready to eat.

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