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Circassian ENTAJ chicken with nuts and cardamom sauce

Circassian ENTAJ chicken with nuts and cardamom sauce

6 persons per serving
Preparation time: 60 minutes


ENTAJ whole Chicken 1 kg
Egyptian rice 2 cups (400 g)
Chicken broth 2 cups (500 ml)

Butter 1 tbsp
Onion 1
Pepper, miskeh, laurel paper, nutmeg, cardamom and salt (as desired)
Coconut ½ cup
Dried coriander 1 tsp
Garlic 1
Butter1 tbsp
A piece of bread or toast 2
Chicken broth 1 cup (250 g)
Milk ¼ cup (60 ml)
Salt (as desired)

How to prepare it:

• Put water in a pot and boil the chicken with salt, pepper, miskeh, laurel paper, nutmeg, and onion.
• In a pot add a cup of broth and let it boil. Add the rice and the ground cardamom and leave them to boil. Then lower the heat until the rice is cooked, and add the butter shortly before turning off the fire.

For the sauce:
• In a pot, fry the butter, ground coriander and one tablespoon of fine chopped garlic to obtain a golden color. Then add one cup of broth and leave it to boil.
• When boiling, add to it the crumbled bread that was previously soaked in a quarter cup of milk.
• Then add about half a cup of ground walnuts and blend them.
• Let it cool a bit and put it in a blender until you obtain a smooth sauce, then put the sauce in a pot on fire until heated.
• To serve the dish: put the rice, then chicken and pour the sauce.

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