Velvet Cream Keshk Almazia with Pulled Chicken

Name: Velvet Cream Keshk Almazia with Pulled Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2-4 servings

This Egyptian classic is transformed into a sophisticated, silk-textured masterpiece using Cook Mania Chicken Stock to provide an unparalleled depth of savory collagen. The addition of Cook Mania Minced Onions ensures a sweet, deeply caramelized foundation that perfectly balances the tangy yogurt and creamy rice base.

Ingredients

Protein: 500g poached chicken breast, finely shredded.
Base: 1 Liter Cook Mania Chicken Stock.
Aromatics: 3 tbsp Cook Mania Minced Onions (for the base) + 4 tbsp for the crispy topping.
Main Component: 1/2 cup short-grain Egyptian rice, 2 cups full-fat Greek yogurt, 4 tbsp flour.
Finish: 1/2 cup heavy cream, juice of half a lemon, and fresh mint leaves.
Seasoning: White pepper, sea salt, and a pinch of nutmeg

Instructions

Simmer: In a large pot, bring the Cook Mania Chicken Stock to a gentle boil. Add the rice and cook until extremely soft and the liquid has reduced by a third.
Sauté: In a separate pan, sauté the Cook Mania Minced Onions in butter until they reach a dark, crispy mahogany color. Set half aside for garnish.
Whisk: In a mixing bowl, blend the yogurt and flour until perfectly smooth. Temper this mixture by adding a ladle of the hot Cook Mania Chicken Stock, then slowly pour the mixture back into the main pot.
Incorporate: Stir in the shredded chicken and the remaining Cook Mania Minced Onions.
Thicken: Cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon.
Refine: Stir in the heavy cream and lemon juice. Season with salt, white pepper, and nutmeg.
Serve: Ladle into shallow bowls and top generously with the reserved caramelized onions.