Chicken Mansaf
Jordanian mansaf made with chicken, yogurt-egg sauce, toasted nuts and rice. Tips for preventing curdling, using lamb, and serving.
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 Gross from Des Moines, Iowa
Yield: 4 to 6 servings
- Cook the chicken first, then finish it in a warmed yogurt and egg sauce thinned with the meat broth.
- Temper the yogurt mixture with warm chicken liquid and keep heat low to avoid curdling.
- Serve over long grain rice, garnish with freshly toasted almonds, pine nuts and parsley; pita on the side.
Preparation Instructions:
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Frequently Asked Questions
What is mansaf?
Mansaf is the national dish of Jordan. It is a communal rice and meat dish served with a tangy yogurt-based sauce. Traditionally it is made with lamb and jameed, a dried fermented yogurt, but this recipe uses chicken and plain yogurt with an egg to thicken the sauce.
Can I make mansaf with lamb instead of chicken?
Yes. Lamb is traditional and gives a richer flavor. Use bone-in cuts like shoulder or shank and simmer until very tender. You can also combine lamb and chicken. Use the meat broth from lamb to thin the yogurt sauce and to cook the rice.
How do I stop the yogurt sauce from curdling?
Beat the egg into the yogurt until smooth before heating. Warm the mixture slowly over low heat and stir constantly. Add warm chicken or lamb broth a little at a time to raise the temperature gently. Avoid hard boiling; heat until the sauce thickens slightly.
What is jameed and can I use plain yogurt instead?
Jameed is concentrated, dried fermented yogurt used in traditional mansaf. Plain full-fat yogurt works as an easier substitute. The egg in this recipe helps stabilize and thicken the sauce. For more authentic flavor, use reconstituted jameed if you can find it.
Can I cook the rice in the meat broth?
Yes. Using the cooking broth adds depth and salt balance to the rice. Measure the broth like you would water for long grain rice, then cook the rice normally. Taste the broth first and adjust salt as needed.
How should I garnish and serve mansaf?
Mound cooked long grain rice on a large platter, arrange the chicken on top, and pour most of the yogurt sauce over it, leaving some for diners who want more. Sprinkle freshly toasted almonds and pine nuts and chopped parsley around the edges. Serve warm with pita.
Can I make mansaf ahead and how do I store leftovers?
You can prepare components ahead. Keep rice, sauce and meat stored separately in the refrigerator for up to 2 to 3 days. Reheat gently on low, adding a splash of broth if the sauce thickens. Freezing is possible but may change texture, especially of the yogurt sauce.
Any tips for toasting nuts and portion sizes?
Toast almonds and pine nuts in a dry skillet over medium heat until fragrant and light golden, watching closely to avoid burning. This recipe is written for about six servings of rice. A whole chicken and 1.5 quarts of yogurt will comfortably serve six people.
What is mansaf?
Mansaf is the national dish of Jordan. It is a communal rice and meat dish served with a tangy yogurt-based sauce. Traditionally it is made with lamb and jameed, a dried fermented yogurt, but this recipe uses chicken and plain yogurt with an egg to thicken the sauce.
Can I make mansaf with lamb instead of chicken?
Yes. Lamb is traditional and gives a richer flavor. Use bone-in cuts like shoulder or shank and simmer until very tender. You can also combine lamb and chicken. Use the meat broth from lamb to thin the yogurt sauce and to cook the rice.
How do I stop the yogurt sauce from curdling?
Beat the egg into the yogurt until smooth before heating. Warm the mixture slowly over low heat and stir constantly. Add warm chicken or lamb broth a little at a time to raise the temperature gently. Avoid hard boiling; heat until the sauce thickens slightly.
What is jameed and can I use plain yogurt instead?
Jameed is concentrated, dried fermented yogurt used in traditional mansaf. Plain full-fat yogurt works as an easier substitute. The egg in this recipe helps stabilize and thicken the sauce. For more authentic flavor, use reconstituted jameed if you can find it.
Can I cook the rice in the meat broth?
Yes. Using the cooking broth adds depth and salt balance to the rice. Measure the broth like you would water for long grain rice, then cook the rice normally. Taste the broth first and adjust salt as needed.
How should I garnish and serve mansaf?
Mound cooked long grain rice on a large platter, arrange the chicken on top, and pour most of the yogurt sauce over it, leaving some for diners who want more. Sprinkle freshly toasted almonds and pine nuts and chopped parsley around the edges. Serve warm with pita.
Can I make mansaf ahead and how do I store leftovers?
You can prepare components ahead. Keep rice, sauce and meat stored separately in the refrigerator for up to 2 to 3 days. Reheat gently on low, adding a splash of broth if the sauce thickens. Freezing is possible but may change texture, especially of the yogurt sauce.
Any tips for toasting nuts and portion sizes?
Toast almonds and pine nuts in a dry skillet over medium heat until fragrant and light golden, watching closely to avoid burning. This recipe is written for about six servings of rice. A whole chicken and 1.5 quarts of yogurt will comfortably serve six people.
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.