Chicken Mansaf
Indulge in the rich, comforting flavors of Chicken Mansaf, a traditional Jordanian dish that showcases tender chicken, aromatic basmati rice, and creamy yogurt sauce. This dish combines authentic Middle Eastern ingredients like jameed (optional dried yogurt) and warm spices, creating a vibrant medley of flavors. The chicken is gently simmered with fragrant cinnamon and bay leaves, then fried to golden perfection for added texture. A luscious yogurt sauce, infused with turmeric, is poured over fluffy rice and topped with toasted pine nuts and fresh parsley for a delightful crunch. Serve over shraak or flatbread for an authentic touch, and don’t forget the extra yogurt sauce on the side! Perfect for special gatherings or a hearty family meal, this Chicken Mansaf recipe is a showstopping centerpiece that’s as satisfying as it is culturally rich.
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Recipe Information
Ingredients
- 1.5 kilograms Whole chicken or chicken thighs
- 1 kilogram Plain yogurt (preferably goat or sheep yogurt)
- 150 grams Jameed (optional, dried yogurt balls) or Knafa Yogurt Sauce
- 2 liters Water
- 1 large Onion, peeled and quartered
- 2 cups Basmati rice
- 2 teaspoons Salt
- 1 teaspoon Turmeric powder
- 1 Cinnamon stick
- 2 Bay leaf
- 1 piece Chicken stock cube
- 3 tablespoons Ghee or butter
- 0.25 cup Pine nuts, toasted
- 2 tablespoons Parsley, chopped (for garnish)
- 2 pieces Shraak or flatbread (optional)
Instructions
In a large pot, place the chicken and cover with water. Add the quartered onion, bay leaf, cinnamon stick, and 1 teaspoon of salt. Bring to a boil and skim off any foam that rises to the top. Reduce to a simmer, cover, and cook for 45–60 minutes, or until the chicken is tender. Remove the chicken from the pot and set aside. Reserve the broth and strain it.
If using jameed, soak it in warm water for 30 minutes, then blend until smooth. Combine it with the yogurt in a mixing bowl. If not using jameed, proceed directly to step 3.
In a separate pot, whisk together the yogurt (and jameed mixture if applicable) with 2 cups of the reserved chicken broth. Set the heat to medium-low and continuously stir in one direction (to avoid curdling). Add 1 teaspoon of turmeric, and cook for 10–15 minutes until the yogurt sauce is heated through and slightly thickened.
Meanwhile, wash the basmati rice thoroughly to remove excess starch. In a pot, melt 2 tablespoons of ghee or butter, then add the rice along with the chicken stock cube and 3 cups of the reserved broth. Bring to a boil, reduce the heat to low, cover, and cook for 15–20 minutes until the rice is tender and fluffy.
Heat 1 tablespoon of ghee or butter in a pan and fry the cooked chicken until golden brown on all sides.
To serve, place pieces of flatbread (if using) on a large serving platter. Spread a layer of cooked rice over the bread. Arrange the golden chicken pieces on top, and pour the warm yogurt sauce generously over the dish.
Garnish with toasted pine nuts and chopped parsley. Serve warm with additional yogurt sauce on the side.
Nutrition Facts
Calories |
6414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.4 g | 420% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1626 mg | 542% | |
| Sodium | 9591 mg | 417% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 110.2 g | ||
| Protein | 532.6 g | 1065% | |
| Vitamin D | 18.2 mcg | 91% | |
| Calcium | 3047 mg | 234% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 6242 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
