Jordanian Chicken Mansaf
Bone-in chicken with prepared liquid jameed, fresh cooked turmeric rice and Shrak bread.
Preparation: 30 min · Cooking: 40 min · Total: 1 hr 10 min · 2 servings
Ingredients
- RAW bone-in chicken thighs, about 400 g total as size guide — 2
- Large ready-baked Shrak bread sheet — 1
- 15 g Ready-to-eat toasted almonds
- 200 g PREPARED LIQUID jameed base from pasteurized milk
- 250 g FRESHLY COOKED HOT turmeric rice, prepared component
- 100 g Trimmed onion
- 0.5 tsp Ground allspice
- 960 ml Initial chicken braising water
- 120 ml Optional hot stock-adjustment water, maximum (optional)
- 5 g Fresh parsley garnish
- Salt only if jameed needs it, to taste
Instructions
Check prepared components
Wash/chop 100 g onion and wash/dry 5 g parsley before raw chicken work. Select 200 g PREPARED LIQUID pasteurized-milk jameed with label directions compatible with this dilution, not dry jameed. The 250 g FRESHLY COOKED HOT turmeric rice is a separately specified prepared component, not 250 g dry rice or reheated leftovers; keep it at 60°C or above. Check all component labels/allergens.
Wash/chop 100 g onion and wash/dry 5 g parsley before raw chicken work. Select 200 g PREPARED LIQUID pasteurized-milk jameed with label directions compatible with this dilution, not dry jameed. The 250 g FRESHLY COOKED HOT turmeric rice is a separately specified prepared component, not 250 g dry rice or reheated leftovers; keep it at 60°C or above. Check all component labels/allergens.
Braise chicken and verify
Braise 2 raw bone-in thighs (about 400 g guide) with onion, 0.5 tsp allspice and 960 ml initial water. Bring to a boil then simmer low, checking from 30 minutes until chicken reaches 74°C away from bone. Remove with clean tools and keep hot at 60°C or above.
Braise 2 raw bone-in thighs (about 400 g guide) with onion, 0.5 tsp allspice and 960 ml initial water. Bring to a boil then simmer low, checking from 30 minutes until chicken reaches 74°C away from bone. Remove with clean tools and keep hot at 60°C or above.
Braise chicken and verify: 1800 seconds
Measure derived broth once
Measure 240 ml recovered broth FROM the initial 960 ml braise into the prepared jameed. Half uses 120 ml, fourfold 960 ml derived broth. If short, record any use of the optional maximum 120 ml hot reserve; this is not a second stock-shopping input. Surplus broth is outside this formula. Reconcile an incompatible product rather than forcing its dilution.
Measure 240 ml recovered broth FROM the initial 960 ml braise into the prepared jameed. Half uses 120 ml, fourfold 960 ml derived broth. If short, record any use of the optional maximum 120 ml hot reserve; this is not a second stock-shopping input. Surplus broth is outside this formula. Reconcile an incompatible product rather than forcing its dilution.
Heat the jameed sauce
Heat prepared liquid jameed with its measured derived broth according to the label, whisking over medium heat to a controlled boil. Add listed salt only if needed after checking the salty product. Whisking is not a no-curdling guarantee.
Heat prepared liquid jameed with its measured derived broth according to the label, whisking over medium heat to a controlled boil. Add listed salt only if needed after checking the salty product. Whisking is not a no-curdling guarantee.
Finish chicken in sauce
Return fully cooked chicken to the hot sauce and simmer low, checking from 10 minutes until chicken again reaches 74°C away from bone. Keep coordinated hot components at 60°C or above, not repeatedly reheating old leftovers.
Return fully cooked chicken to the hot sauce and simmer low, checking from 10 minutes until chicken again reaches 74°C away from bone. Keep coordinated hot components at 60°C or above, not repeatedly reheating old leftovers.
Finish chicken in sauce: 600 seconds
Soften bread with finished sauce
Lay 1 ready-baked Shrak sheet on a stable platter. Measure 120 ml FINISHED jameed sauce FROM the cooked sauce to soften it (half 60 ml, fourfold 480 ml), not extra water. Add all 250 g freshly cooked hot rice and chicken. Serve actual remaining sauce alongside; final yield varies.
Lay 1 ready-baked Shrak sheet on a stable platter. Measure 120 ml FINISHED jameed sauce FROM the cooked sauce to soften it (half 60 ml, fourfold 480 ml), not extra water. Add all 250 g freshly cooked hot rice and chicken. Serve actual remaining sauce alongside; final yield varies.
Add measured garnish
Garnish with all 15 g RTE toasted almonds and 5 g washed parsley using clean tools, without extra oil. Serve promptly; bread is not a substitute for hot holding at 60°C or above.
Garnish with all 15 g RTE toasted almonds and 5 g washed parsley using clean tools, without extra oil. Serve promptly; bread is not a substitute for hot holding at 60°C or above.
Use the earliest rice deadline
Divide into 2 catalogue shares. Chill shallow leftovers promptly, ideally into a fridge at 4°C or colder within 1 hour. Use within 24 hours from the earliest cooked-rice component and reheat once to 74°C throughout; assembly does not reset its clock.
Divide into 2 catalogue shares. Chill shallow leftovers promptly, ideally into a fridge at 4°C or colder within 1 hour. Use within 24 hours from the earliest cooked-rice component and reheat once to 74°C throughout; assembly does not reset its clock.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Cool in shallow portions and refrigerate promptly, ideally within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout. Earlier component deadlines still apply; assembly does not reset them. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Bone-in chicken with prepared liquid jameed, fresh cooked turmeric rice and Shrak bread.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.