Chicken Mansaf Recipes

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MANSAF



Mansaf image

Mansaf is a popular Jordanian dish typically served at weddings and large gatherings. Made of lamb cooked in a spiced yogurt sauce and served over buttery rice and thin flatbread, this meal is commonly eaten with your hands, but is tasty any way you consume it.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

6 tablespoons ghee or clarified unsalted butter
2 1/2 pounds boneless lamb shoulder, cut into 1- to 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
2 large yellow onions, 1 diced and 1 sliced for serving
3 cups whole milk Greek yogurt
1 lemon, juiced
1 large egg white
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 cups long-grain rice, such as jasmine
1/2 cup blanched slivered almonds
4 tablespoons unsalted butter
1 teaspoon ground turmeric
1/2 cup fresh flat-leaf parsley, finely chopped
1 tablespoon sumac

Steps:

  • Heat 1/4 cup ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb, 1 tablespoon salt and a few grinds of black pepper to the pot and cook, stirring once or twice, until well browned on all sides, 6 to 7 minutes.
  • Add the diced onions and stir. Add enough water to cover the lamb and onions and bring to a boil. Reduce the heat to a simmer, cover and cook until the lamb is just tender, about 45 minutes.
  • When the lamb is close to done, heat the yogurt, lemon juice, egg white and a pinch of salt and black pepper in a medium saucepan over medium heat, whisking until combined. Bring to a boil, then add the cumin, cardamom, coriander, cinnamon and allspice and stir to combine. Reduce the heat to low and simmer, whisking frequently, until thickened slightly, 10 to 15 minutes.
  • Meanwhile, bring the rice, 3 cups water and a pinch of salt to a boil in a medium saucepan over medium-high heat. Cover and simmer for 15 minutes. Turn the heat off and let sit 10 minutes.
  • Heat the remaining 2 tablespoons ghee in a small skillet. Add the almonds and cook, shaking the pan occasionally, until the almonds are toasted and golden, 4 to 5 minutes. Top with a pinch of salt and remove from the heat.
  • Pour the yogurt mixture into the pot with the lamb and stir to combine. Simmer, covered, until the lamb is fully tender and can easily be shredded with a fork, 20 to 25 minutes.
  • Fluff the rice with a fork. Stir in the butter and turmeric. Taste and add salt if necessary. Set aside.
  • Spoon the rice onto a large platter. Use a slotted spoon to transfer the lamb on top of the rice. Ladle the broth over the top until the rice looks well saturated (you will not use all the broth). Sprinkle with the almonds and parsley. Pour the remaining broth into a serving bowl and serve alongside the platter. Sprinkle the sliced onions with the sumac and serve on the side to use for scooping.

CHICKEN MANSAF



Chicken Mansaf image

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.

Provided by Frau Frau

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 whole chicken, cut into serving pieces
1 1/2 quarts plain yogurt
1 egg
1 cup almonds, freshly toasted
1/2 cup pine nuts, freshly toasted
parsley, finely chopped
salt
pepper
2 -3 cups long grain white rice, uncooked (like basmati)
pita bread

Steps:

  • 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.

Nutrition Facts : Calories 1393, Fat 77.9, SaturatedFat 20.4, Cholesterol 266.8, Sodium 469.7, Carbohydrate 100.7, Fiber 5.6, Sugar 19.6, Protein 73.3

MANSAF



Mansaf image

This is a dish that originated in Jordan, and comes from Classic International Recipes. It is traditionally made with lamb, but I used boneless chicken thighs.

Provided by breezermom

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

4 shoulder lamb chops (I used boneless, skinless chicken thighs)
1 tablespoon olive oil
1/2 medium onion, sliced and separated into rings
1/2 cup water
3 inches cinnamon sticks
1 cup water
1/2 cup basmati rice
1/4 cup golden raisin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons milk
2 tablespoons fresh parsley, snipped
1 tablespoon all-purpose flour
1/4 cup pine nuts or 1/4 cup slivered almonds

Steps:

  • Season lamb or chicken thighs with salt and pepper. In a large skillet brown the lamb or chicken in hot olive oil; remove, reserving oil. Add onion to the reserved oil in the skillet; cook until tender but not brown, adding more oil if necessary. Drain off the fat. Return the meat to the skillet; add the 1/2 cup of water and the stick cinnamon. Bring to a boil; reduce heat and cover and simmer for 30 minutes.
  • Meanwhile, in a saucepan combine the 1 cup water, uncooked rice, raisins, salt, turmeric, allspice, and pepper. Bring to a boil; reduce heat. Cover and simmer about 20 minutes or until the rice is tender. Let stand, covered, for 10 minutes.
  • For the sauce: In a saucepan stir together the yogurt, milk, parsley, and flour. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
  • To serve, drain the meat mixture; transfer to a serving platter. Remove the stick cinnamon and discard. Stir the nuts into the rice mixture and arrange the rice mixture around the meat. Pour some of the yogurt sauce over the top. Pass the remaining sauce around the table.

Nutrition Facts : Calories 237.7, Fat 11.2, SaturatedFat 1.9, Cholesterol 5, Sodium 314.9, Carbohydrate 31.2, Fiber 1.9, Sugar 7.9, Protein 5

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