Chicken Mansaf

"Mansaf is a delicious, satisfying Jordanian dish traditionally made using lamb. This recipe comes from thespicehouse.com, one of the only places that I could find a feasible (for a small-town American!) recipe for Mansaf."
 
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Ready In:
2hrs
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Place chicken in large pot with enough salted water to barely cover it.
  • Cook over medium heat until almost done, about 3/4 hour.
  • In a separate pan, cook enough rice for 6 large servings.
  • In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.
  • Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.
  • Heat until it almost comes to a boil and thickens slightly.
  • Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
  • Cover a large platter with the pita bread.
  • Mound the rice in the center to form a pyramid.
  • Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
  • Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.
  • Serve warm and eat with your hands.
  • Helpful Hints: May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.

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Reviews

  1. This is a wonderful recipe. I also add seven spices and cardamon which adds a lot of flavor to the sauce. Thanks Frau Frau.
     
  2. Astonishingly delicious dish for such an easy recipe with comparably few ingredients! I didn't add any spices except for salt and pepper, and I really enjoyed the flavours on their own. Thanks for sharing :)<br/>Made for Visit Jordan / Kuwait - N*A*M*E forum
     
  3. DH, DD (4 years old) and I enjoyed this traditional tasting dish. Like another reviewer I added a bit of spice, not a lot. I used my own, recipe#79179 in the stock and rice/yogurt sauce plus a few bruised cardamom pods in the sauce. I cooked the chicken in the water as you have to be very careful not to over heat the yogurt mixture or it will separate. I used some Arabic yogurt and Balkan yogurt, whole blanched almonds, flat leaf parsley, sea salt, freshly ground black pepper (no where does it say to add it), white Basmati rice I soaked and cooked with the chicken stock from simmering and some canola oil, plus the rest of the ingredients. I might make this again when I have odds and ends of chicken pieces to use up. Made for Let's go to Jordan & Kuwait this August 2012! (Was for Jordan)
     
  4. we spent a year in jordan, loved this dish, i knew i couldn't get some of the ingredients here and wasn't sure how to recreate it. i am going to try this, very excited! thanks.
     
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