Chicken Mansaf
This recipe is the Jordanian national dish. It was given to me by a Masters degree student, currently studying in Australia. I've made it for several Middle Eastern folks who tell me it's really authentic.
Submitted by: Stephen from Des Moines, Iowa
Yield: 4 to 6 servings
Preparation Instructions:
- Place chicken in large pot with enough salted water to barely cover it.
- Cook over medium heat until almost done, about ¾ 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.
- On a large platter, mound the rice in the center.
- 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 accompanied by warmed pita bread.
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More About This Recipe
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. Recipe from Mahmoud Melkawy and Om Eisa Maghrabi. (Editor's Note: We received an email informing us that Mansaf is traditionally made using lamb.)
Regarding the question about " what liquid to thin sauce", it is stated in recipe that chicken is cooked in salted water. It makes sense that this is the liquid authur is referring to.
the recipe is explained clearly, its written add enough liquid to the chicken to make a thick cream..what liquid is it? So many stuff are not clear.