Mansaf Chicken and Rice With Yogurt Sauce/ Jameed /#Recipe453CFF

jameed (dried yogurt)

🥗Healthier: plain yogurt

💰Cheaper: sour cream

Plain yogurt offers a similar tangy flavor with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and provides a distinct flavor.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Boil the chicken pieces in water with salt, turmeric, bay leaves, cinnamon stick, cardamom pods, cloves, and black pepper until fully cooked.

Remove the chicken and reserve the broth for later use.

In a separate pot, heat oil and sauté chopped onion until translucent.

Add the rice to the pot and stir to coat in oil, cooking for 2-3 minutes.

Pour in the reserved chicken broth and bring to a boil.

Reduce heat, cover, and simmer the rice until tender, about 20 minutes.

Prepare the jameed sauce by dissolving jameed in warm water and mixing with yogurt until smooth.

Once the rice is cooked, fluff it with a fork and set aside.

Place the cooked chicken on a large serving platter over a bed of rice.

Drizzle the jameed sauce over the chicken and rice.

Garnish with toasted almonds, pine nuts, and chopped parsley.

Serve with Shirak bread or Lebanese bread on the side.

Cooking Techniques

Spice Level:

Allergens