Name: Chicken Kishk
Yield: Makes 4 servings
Ingredients: 1 (3 1/2-pound) chicken, cut into 8 parts; 1 cup full-fat plain yogurt; 1/2 cup all-purpose flour; 1 cup milk; 1/4 cup corn oil; 1 medium onion, grated; 2 cups chicken stock or canned low-salt chicken broth; 2 cloves garlic, peeled and crushed; 1 teaspoon salt; 1/2 teaspoon pepper

Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

To read more about Mehdawy and Egyptian cuisine, click here.

In this homey recipe, chicken is cooked with a thick creamy sauce. Kishk is traditionally eaten cold, but it's equally delicious warm.

Magda el-Mehdawy shares her tips with Epicurious:

In this dish, yogurt acts as a meat tenderizer and also imparts a pleasant tang. After adding the yogurt, watch the sauce carefully — if heated too quickly, it can separate.

Recipe notes

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