Lebanese Chicken Mansaf

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Lebanese Chicken Mansaf: A Culinary Journey to the Heart of Lebanon

Delve into the rich tapestry of Lebanese cuisine with Chicken Mansaf, a dish that embodies tradition, hospitality, and unforgettable flavor. This culinary masterpiece is more than just a meal; it’s an experience, a celebration of Lebanese heritage passed down through generations.

At its heart, Chicken Mansaf features tender, succulent chicken, slow-cooked to perfection until it practically melts in your mouth. The chicken is typically seasoned with a blend of aromatic spices, including cinnamon, cardamom, and cloves, creating a warm and inviting fragrance that fills the kitchen.

What truly sets Mansaf apart is the creamy, tangy sauce made from fermented dried yogurt known as Jameed. This unique ingredient infuses the dish with a distinctive flavor profile that is both refreshing and deeply satisfying. The Jameed sauce is meticulously prepared, requiring careful attention to achieve the perfect consistency and balance of flavors.

Traditionally, Chicken Mansaf is served on a bed of fluffy rice, often infused with saffron for a touch of elegance and a subtle golden hue. The rice acts as the perfect canvas for the rich sauce and tender chicken, absorbing all the delicious flavors and creating a harmonious blend of textures.

The final touch is a generous sprinkling of toasted nuts, such as almonds or pine nuts, adding a delightful crunch and nutty aroma. This not only enhances the visual appeal of the dish but also provides a contrasting texture that elevates the overall dining experience.

Lebanese Chicken Mansaf is a dish meant to be shared, a symbol of unity and generosity. Whether enjoyed at a family gathering, a festive occasion, or a simple weeknight dinner, this culinary gem will undoubtedly leave a lasting impression, transporting you to the vibrant and welcoming heart of Lebanon. So, embark on a culinary adventure and discover the magic of Chicken Mansaf – a true taste of Lebanese tradition!

Ingredients

For the chicken:1 kg chicken better with bones1 small onion,2 garlic gloves, 2 cinnamon sticks & 2bayleaf1 tsp saltRice:2 cup’s parboiled rice soaked for 1 hour and rinsed1 lb ground beef or less for your liking2 tbsp olive oil1 small chopped onion1tsp salt1/2 tsp black pepper1 tsp 7 spice1 tsp cinnamon2 cups chicken broth from the chicken we boiled2 tbsp ghee or butterGarnish:1/ cup toasted nutsChopped parsley

Instructions

1: soak the parboiled rice for 1 hour or you can use basmati rice and follow the directions on the bag2: wash and clean the chicken I used whole chicken but you can use breast with bones to get that broth flavor from the bones.3: when start boiling skim out the foam on top then add garlic, onion, cinnamon stick, bayleaf and salt then let it cook for about 20 minutes on medium heat4:when chicken finish cooking take out and shred into big pieces sprinkle on top some cinnamon for the flavor and add some broth to keep it moist cover and set on the side.5:strain the broth to use for the rice6: in a pot add olive oil then brown ground beef till full Cooke add in the spices and chopped onion cook for another 2 minutes then add the rice and mix all together7:add chicken broth when start boiling add butter or ghee mix then cover and let cook at low for 20 minutes.8:strain the broth to use for the rice9: after 20 minutes turn off the heat and let it covered for another 10 minutes10:toast some nuts to top the rice with it11: start on layering the rice, add the rice in a plate then top it with the chicken ( if chicken got cold warm it up)then top it with the roasted nuts and chopped parsley .