Jordanian Chicken Mansaf

The first time I had Jordanian Chicken Mansaf, I was transported to the heart of Jordan with its rich flavors and aromas. Imagine gathering with friends and family around a large platter, where tender pieces of chicken sit atop fluffy rice, all bathed in a creamy, tangy yogurt sauce. This dish isn’t just a meal; it’s a celebration of love, hospitality, and tradition. My memories are filled with laughter, shared stories, and the joy of passing around that beautifully arranged dish. As the warm spices fill the air, I can’t help but smile, remembering how each bite is like a warm hug from a loved one.

What to Buy for Jordanian Chicken Mansaf

Creating a successful Jordanian Chicken Mansaf requires high-quality ingredients that work harmoniously together. The key players include the beautifully spiced chicken and the creamy jameed yogurt, which are essential in achieving the dish’s authentic flavors. Each ingredient contributes to the overall experience, making it essential to choose fresh and flavorful components.

• 3 liters of yogurt jameed, Ayran, or Kefir: This is the base for the creamy sauce that gives Mansaf its signature flavor.
• 3 cups of Calrose rice: The perfect medium grain rice that absorbs the delicious flavors of the sauce.
• 3 cups of water: Essential for cooking the rice perfectly.
• 1 teaspoon of salt: For seasoning, enhancing the flavors of the dish.
• 1 teaspoon of ghee or butter: Adds richness and depth to the dish.
• 3 pounds of whole chicken: Skinless and bone-in for tenderness and flavor.
• 1 teaspoon of salt: Essential for seasoning the chicken.
• ½ teaspoon of ground black pepper: Adds a subtle heat.
• ¼ teaspoon of ground turmeric: For color and flavor.
• ½ teaspoon of Mansaf spice: Optional, but adds authentic flavor.
• 2 tablespoons of ghee or butter: For frying the chicken and onions.
• 2 medium yellow onions: Adds sweetness and depth to the sauce.
• 2 bay leaves: For flavoring the dish.
• 1 tablespoon of ghee or oil: For frying the chicken.
• ¼ cup of pine nuts: For toasting and garnishing.
• ½ cup of almond halves: Optional for added texture and flavor.
• Shrak bread: Traditional bread for serving.
• green onions: Optional, for garnish.

Directions for Jordanian Chicken Mansaf

Making Jordanian Chicken Mansaf is an exciting journey through flavors and aromas. Each step builds on the last, creating a dish that feels both special and satisfying to prepare. Let’s dive into the process of bringing this beloved Jordanian classic to life!

1. If using dried jameed, soak it in water overnight. You’ll need around 1 ¼ cups of water for a 7oz/200g ball of jameed. Blend until smooth; the consistency should resemble heavy cream.
2. Soak the rice in water for at least 15 minutes to soften it. Rinse under running water until the water runs clear. This step ensures your rice is fluffy and not sticky.
3. In a medium-sized pot, add the soaked rice and cover with water. Add salt and ghee for added flavor. Bring to a boil over medium-high heat.
4. Once boiling, cover the pot and reduce to a gentle simmer on the lowest heat setting. Cook for 12 minutes, then remove from heat. Fluff the rice with a fork and cover to keep warm.
5. Meanwhile, season the chicken with salt, pepper, turmeric, and Mansaf spice. This will create a flavorful base for your dish.
6. In a large dutch oven, heat ghee, then add the seasoned chicken and onions. Cook until the chicken is browned. Remove and set aside.
7. Lower the heat to medium, add the blended yogurt to the onions. Stir continuously until it comes to a gentle boil; this will create a rich sauce.
8. Using a fine mesh strainer, strain the sauce from the onions, returning the sauce to the dutch oven. Add in the bay leaves for added depth.
9. Return the browned chicken to the sauce. Allow to simmer uncovered over medium heat until cooked through, about 15 minutes, ensuring the internal temperature reaches 165°F.
10. In a skillet, heat ghee or oil over low heat and toast the pine nuts until golden, stirring constantly. Repeat with the almonds and set aside.
11. To serve, add Shrak bread to a large plate, scoop the fluffed rice on top, and place the chicken pieces in the center. Garnish with toasted nuts.
12. Serve the yogurt in a large bowl or small individual bowls with spoons for everyone to enjoy.

Tips and Variations

When preparing Jordanian Chicken Mansaf, there are plenty of tips and tricks to ensure your dish is as delicious as possible. Here are some suggestions to help you perfect this classic dish.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to blend, enhancing the dish.
• Freezing: Yes, you can freeze Jordanian Chicken Mansaf. Portion it into individual servings and freeze for up to two months.
• Pairing: Consider serving it with a fresh salad or pickled vegetables to balance the richness of the dish.
• Make It Ahead: You can prepare the sauce a day in advance and reheat it before serving for a more convenient meal.
• Customize Garnish: Feel free to add fresh herbs like parsley or mint for a burst of freshness.
• Spice Levels: Adjust the spice levels to your preference by adding more or less of the Mansaf spice.
• Serving Style: Traditionally, Jordanian Chicken Mansaf is served on a communal platter, encouraging sharing among guests.

Serving Suggestions

When it comes to serving Jordanian Chicken Mansaf, presentation is key, as this dish is meant to be enjoyed together. Here’s how to elevate your serving experience:

• Serve on a Large Platter: Arrange the chicken on top of the rice, creating an inviting centerpiece for your table.
• Accompany with Bread: Serve with warm Shrak bread or flatbread for scooping up the rice and sauce.
• Garnish with Nuts: Sprinkle toasted pine nuts and almonds on top for a crunchy texture.
• Individual Bowls: For a more personal touch, consider serving individual portions in bowls for each guest.
• Fresh Salads: Pair with a refreshing cucumber or tomato salad to complement the richness of the dish.
• Festive Occasions: This dish is perfect for gatherings, Ramadan feasts, or family celebrations, promoting a sense of community.
• Temperature: Ensure the dish is served warm, enhancing the flavors and making it more enjoyable.

FAQ

Conclusion

In summary, Jordanian Chicken Mansaf is not just a recipe, but a heartfelt tradition that brings people together. It’s the perfect dish to share with family and friends, offering warmth and flavor in every bite. I encourage you to give this recipe a try; it’s not only rewarding to make but even more satisfying to enjoy with loved ones.

Jordanian Chicken Mansaf

The ultimate comfort food, Jordanian Chicken Mansaf is a creamy and flavorful dish perfect for any gathering. This easy weeknight dinner comes together with tender chicken, aromatic spices, and rich yogurt sauce. It’s a dish that brings family and friends together, making it a must-try tonight!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Jordanian

Servings 6 servings

Calories 550 kcal

Equipment

• Blender
• Large dutch oven 5 qt or larger
• Fine mesh strainer

Ingredients

  

• 3 liters yogurt jameed Ayran, Kefir, or plain yogurt can be used as substitutes.
• 3 cups Calrose rice Medium grain rice recommended, preferably Jordanian brands.
• 3 cups water Water should cover the rice by about 1 cm.
• 1 teaspoon salt
• 1 teaspoon ghee Ghee or butter can be used.
• 3 pounds whole chicken Skinless and bone-in, cut into 8 pieces.
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground turmeric
• ½ teaspoon Mansaf spice Optional, usually a mix of turmeric, fenugreek, and other spices.
• 2 tablespoons ghee
• 2 medium yellow onions
• 2 bay leaves Fresh or dried.
• 1 tablespoon ghee Any type of oil can be used.
• ¼ cup pine nuts
• ½ cup almond halves Or slivered almonds can be used.
• Shrak bread
• green onions Or quartered yellow or white onions.

Instructions

 

• If using dried jameed, soak it in water overnight. To a 7oz/200g ball of jameed, add around 1 ¼ cups/300 ml of water and blend. Add more water if needed, the consistency should resemble heavy cream.
• Soak the rice in water for at least 15 minutes. Then rinse it under running water until the water runs clear.
• To a medium-sized pot or saucepan, add rice and cover with water. Season with salt and ghee.
• Place on medium-high heat, and bring to a boil. Once the water starts boiling, cover with a lid and reduce to a gentle simmer on the lowest heat setting possible. Cook for 12 minutes, then remove from heat.
• Fluff the rice with a fork, cover and set aside.
• Season chicken with salt, pepper, turmeric, and Mansaf spice from all sides.
• In a large dutch oven, over medium-high heat, ghee and add the chicken and onions. Cook until the chicken is browned. Then remove chicken onto a plate and set aside.
• Lower the heat to medium. To the onions, add the blended yogurt. If using other type of yogurt such as Ayran or Kefir, add it now.
• Keep stirring the yogurt sauce over it comes to a boil. Do not walk away.
• Using a fine mesh strainer, strain the sauce from the onions and return the sauce to the Dutch oven. Add bay leaves.
• Return the chicken to the sauce, and allow to simmer over medium heat uncovered until the chicken is cooked through (about 15 minutes) or until the internal temperature of the chicken is 165°F (74°C) or higher. Discard the bay leaves.
• In a skillet, heat ghee or oil over low heat and toast the pine nuts until golden while stirring constantly (2-3 minutes). Remove to a paper towel-lined plate, and repeat with the almonds.
• To a large plate, add Shrak bread if available then scoop out all of the fluffed rice. Place the chicken pieces in the center of the plate over the rice, and sprinkle with toasted nuts.
• Serve yogurt in one large glass bowl with a ladle, or several small bowls with spoons.

Notes

• Stir the Sauce: Keep stirring the yogurt sauce continuously to prevent curdling.
• Use Fresh Ingredients: For the best flavor, use high-quality chicken and fresh spices.
• Rehydrate Jameed: Soak Jameed thoroughly and blend it to a smooth paste for a perfect sauce.
• Season Well: Taste and adjust the seasoning as needed for balanced flavors.
• Rest the Rice: Let the rice rest for a few minutes after cooking to absorb any remaining liquid.

Keyword comfort food, Jordanian food, Mansaf recipe, traditional Jordanian chicken

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!