Chicken and Tomato Mansaf
Mansaf is a traditional Middle Eastern dish, and this variation with chicken and tomatoes brings a delightful twist to the classic recipe. It’s perfect for family gatherings or special occasions, combining flavors and textures that are sure to please everyone.
Ingredients
- 1 whole chicken, cut into pieces
- 3 cups of rice
- 2 large tomatoes, chopped
- 1 onion, finely chopped
- 4 cups of chicken broth
- 1 cup of plain yogurt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- 3 tablespoons of olive oil
- Chopped parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown.
- Add the chicken pieces to the pot, cooking until they are browned on all sides.
- Stir in the chopped tomatoes, cumin, coriander, salt, and pepper. Cook for about 5 minutes until the tomatoes are soft.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, or until the chicken is cooked through.
- While the chicken is cooking, rinse the rice in cold water until the water runs clear. Drain well.
- Once the chicken is ready, remove it from the pot and set aside. Strain the broth to remove the solids, and return the liquid to the pot.
- Add the rice to the broth, cover, and cook over low heat for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Meanwhile, prepare the yogurt sauce by whisking together the yogurt with a pinch of salt and a little water to make it creamy.
- To serve, place the rice on a large platter, arrange the chicken on top, and pour the yogurt sauce over the dish. Garnish with chopped parsley.
