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Chicken mansaf is the heart and soul of Jordanian celebrations always drawing family together over a platter piled high with fragrant rice golden chicken and creamy sauce. This recipe guides you through each step so you can bring a true taste of Jordan to your table even if you are thousands of miles away.
My first mansaf was cooked with my mother in a tiny kitchen with cousins packed in around the table and I have made it for birthdays and Eid ever since.
Ingredients
- Yogurt blend such as jameed Ayran kefir or plain yogurt: This creates the signature creamy tangy sauce look for plain unsweetened yogurt with rich flavor
- Calrose rice or medium grain rice: These absorb sauce well and hold their shape Jordanian brands like Sun white or Tiger are most authentic
- Water: Enough to cover the rice by about one centimeter use fresh clean water for best rice texture
- Salt: To bring out the flavors in every component use sea salt if possible
- Ghee: Authentic samen baladi or quality butter this is used for silky texture and nutty taste
- Whole chicken skinless bone-in and cut in pieces: For juicy braising and deep flavor choose organic if available
- Ground black pepper: For earthy spiced warmth
- Ground turmeric: For subtle golden color and a hint of earthiness
- Mansaf spice blend (optional): Usually mix of turmeric fenugreek and handagoog it gives an authentic Jordanian aroma
- Yellow onions: Quartered for simmering in sauce or diced small if not straining they add sweetness and depth
- Bay leaves: Fresh or dried for their light herbal note
- Pine nuts and almond halves: For toasted crunch and classic finish look for fresh nuts without rancid smell
- Shrak bread (if available): Otherwise use thin flatbread or omit for gluten free
- Green onions or extra quartered onions as garnish: For brightness
Step-by-Step Instructions
- Soak and Prepare Jameed:
- If using dried jameed soak it overnight to soften. Blend the softened jameed with water to make a thick sauce similar to heavy cream consistency. Add water gradually and taste for tanginess.
- Rinse and Soak the Rice:
- Measure out your rice and soak it in plenty of water for at least fifteen minutes. Rinse thoroughly under running water until the water runs clear to remove extra starch for fluffy separate grains.
- Cook the Rice:
- Add the soaked rice to a saucepan cover with water about one centimeter above the level of the rice. Sprinkle in salt and add a spoonful of ghee. Bring to a rolling boil over medium high heat then cover tightly with a lid and lower the heat to the minimum. Simmer gently for twelve minutes then take off the heat let steam with lid on. Fluff with a fork and set aside covered.
- Season and Brown the Chicken:
- Pat chicken dry and season all over with salt pepper turmeric and the mansaf spice blend for extra flavor. In a large Dutch oven heat the ghee and sear chicken pieces along with onions over medium heat until both sides develop a deep golden color. Remove chicken to a plate and keep the onions in the pot.
- Prepare the Yogurt Sauce:
- Lower the heat under the Dutch oven. Gradually pour in your blended yogurt sauce over the cooked onions. If using Ayran or kefir add now as well. Stir constantly with a wooden spoon over medium heat and bring up to a slow simmer never walking away as yogurt can curdle if not stirred.
- Strain and Simmer the Sauce:
- Once bubbling gently strain the yogurt sauce through a fine mesh sieve to remove onion pieces if smoothness is desired then return it to the Dutch oven and add bay leaves for herbal nuance.
- Finish Cooking the Chicken:
- Place the browned chicken back into the simmering yogurt sauce making sure each piece is well coated. Let simmer uncovered over medium heat for about fifteen minutes or until chicken is fully cooked and tender remove bay leaves before serving.
- Toast the Nuts:
- Meanwhile in a dry skillet heat a spoonful of ghee or oil over low heat. Add pine nuts and stir constantly until just golden and fragrant then set aside on a paper towel. Repeat with almond halves to add sweet crunch.
- Assemble and Serve:
- Layer a large platter with shrak bread or your favorite flatbread if using. Spoon all the hot fluffy rice over the bread spreading it evenly. Arrange the chicken pieces in the center and pour over some of the yogurt sauce. Scatter generously with toasted nuts. Serve remaining yogurt sauce in bowls for guests to spoon over their portions and garnish with green or sweet onions if you like.
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What I always look forward to is the first bite where you get crisp nuts soft rice juicy chicken and tart sauce I remember my uncle telling stories as we ate scooping up every last bit with bread
Storage Tips
Leftover mansaf keeps well for up to three days in the fridge store rice chicken and sauce in separate containers if possible to avoid sogginess. The sauce may thicken when cold so reheat gently with a splash of water. Nuts are best stored at room temperature to keep them crunchy.
Ingredient Substitutions
If you cannot find traditional jameed or ayran use plain full fat yogurt thinned with water and seasoned with a drop of lemon juice for tang. Chicken thighs or even lamb can be swapped for the whole chicken just adjust cooking time as needed. Short grain rice can be used but avoid long grain as it will not soak up the sauce as well.
Serving Suggestions
Mansaf is always the centerpiece of a feast serve family style straight from the largest platter you have everyone gathers around for this meal. Accompany with extra yogurt sauce and lots of fresh green onions or radishes on the side. It also pairs beautifully with light salads dressed simply with olive oil and lemon.
Cultural and Historical Context
Mansaf is not just a dish but part of the Jordanian identity. Offered at weddings funerals and festivals it symbolizes generosity and unity. Traditionally it is eaten communally by hand from one platter reflecting both trust and hospitality. Try eating some bites bread only using your right hand for a truly authentic touch.
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Every feast I prepare ends with the last few crispy nuts sprinkled over yogurt soaked rice and usually some laughter about someone sneaking nuts straight from the pan. This recipe becomes a tradition after just one meal at your table.
Frequently Asked Questions
- → What type of yogurt is best for this dish?
Jameed is traditional, but Ayran, Kefir, or plain yogurt can also create a deliciously tangy sauce.
- → Can I use other types of rice?
Calrose rice is preferred for its texture, but any medium-grain rice will yield good results.
- → How do you toast the nuts?
Gently fry pine nuts and almonds in ghee or oil over low heat until golden, stirring constantly for even color.
- → Is it necessary to use chicken on the bone?
Bone-in chicken adds extra flavor and keeps the meat tender during simmering, but boneless can be used if preferred.
- → What’s the role of shrak bread?
Shrak bread soaks up the flavorful sauce and rice, providing an authentic base for serving the mansaf.