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.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

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.

Step 4

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.

Step 5

Heat 1 tablespoon of ghee or butter in a pan and fry the cooked chicken until golden brown on all sides.

Step 6

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.

Step 7

Garnish with toasted pine nuts and chopped parsley. Serve warm with additional yogurt sauce on the side.

Nutrition Facts

Serving size	(5430.8g)

Amount per serving	% Daily Value*
Calories	6414.3

Total Fat 327.4g	0%
Saturated Fat 121.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1626.1mg	0%
Sodium 9590.6mg	0%
Total Carbohydrate 309.0g	0%
Dietary Fiber 9.9g	0%
Total Sugars 110.2g
Protein 532.6g	0%

Vitamin D 728.3IU	0%
Calcium 3047.2mg	0%
Iron 31.6mg	0%
Potassium 6242.4mg	0%

*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.

Source of Calories

Fat: 46.7%

Protein: 33.7%

Carbs: 19.6%