Jordanian Chicken Mansaf
A traditional Jordanian dish featuring tender chicken, savory yogurt sauce, and fragrant rice, perfect for gatherings and family meals.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 1 whole Chicken, cut into pieces
- 3 liters Yogurt jameed (or Ayran, Kefir, and plain yogurt mix)
- 2 cups Long-grain rice
- 1 large Onion, finely chopped
- 4 cups Water
- 3 tablespoons Olive oil or ghee
- 2 teaspoons Allspice
- 1 teaspoon Ground cumin
- to taste Salt
- for garnish Pine nuts
- for garnish Fresh parsley
- optional Lavash or flatbread For serving
Instructions
- Step 1: Rinse the chicken pieces under cold water. In a large pot, heat the olive oil or ghee over medium heat. Add the chopped onion and sauté until soft and golden.
- Step 2: Add the chicken pieces to the pot, along with allspice, cumin, and salt. Stir to brown the chicken on all sides. Pour in 4 cups of water and bring to a boil. Reduce heat and simmer for 30-40 minutes until fully cooked.
- Step 3: In a separate pot, mix the yogurt jameed with 2 cups of water to thin it out. Cook over low heat, stirring gently until warm but not boiling. Adjust seasoning as needed.
- Step 4: Remove the chicken and strain the broth. In the same pot, add the rice and toast for 2 minutes. Pour in enough strained broth to cook the rice (about 4 cups). Bring to a boil, cover, and cook for 20 minutes until fluffy.
- Step 5: Fluff the rice and layer it on a large serving platter. Arrange the chicken on top and pour the yogurt sauce over the dish. Garnish with toasted pine nuts and fresh parsley.
- Step 6: Serve with lavash or flatbread if desired.
Notes
For best flavor, marinate the chicken in yogurt overnight. Adjust yogurt sauce thickness to preference. Use high-quality jameed for better flavor.